Making a proper Wiener Schnitzel takes skill and the right technique. First the meat is beaten very thin with a mallet, then dipped in flour, then in beaten egg, then coated in fine breadcrumbs. When it hits the hot pan or fat, it sizzles and puffs up slightly — a good schnitzel should be loose and wavy, not flat and stuck to the crumbs.
The breadcrumb coating is the secret to its texture. The outside turns a perfect golden-brown while the inside stays juicy and tender. A squeeze of lemon juice over the top brightens all the flavours. The traditional side dishes are either a simple potato salad or lingonberry jam — the slightly tart jam with the crispy meat is a classic Austrian combination.
Wiener Schnitzel is so beloved in Austria that the recipe is protected by law — a genuine Wiener Schnitzel must be made with veal, nothing else. Versions made with pork or chicken have to be called 'Schnitzel Wiener Art' (Viennese style schnitzel) to make it clear they are different.
You will find schnitzel on almost every restaurant menu in Austria, from simple family restaurants to grand establishments in Vienna. Austrian children often grow up eating schnitzel as a regular weekday dinner. It is as central to Austrian food culture as pizza is to Italian food culture.