Original Wiener Schnitzel
In Viennese cuisine, there is probably no dish more characteristic of Vienna than Wiener Schnitzel. Its origin is the subject of numerous legends and continues to be a lighting rod for controversy. There is consensus, however: Only premium veal fried golden brown in lard will do.
At Figlmüller on Bäckerstraße, we serve the one true Wiener Schnitzel, as our great grandmother fried up over a century ago. Taste it for yourself!
A piece of Italy in Vienna?
The most popular yarn spun round the genesis of the Wiener Schnitzel comes from Field Marshal Radetzky. According to the story, Radetzkty was so enrapt by the Italian Cotoletta alla Milanese that he brought the recipe back to Vienna in the middle of the 19th century, presenting it to the Kaiser’s court kitchen so they could satiate his appetite and create the now world renown dish.
However, historical research has shown that the Viennese had an affection for all things fried much earlier. If your coffers were stocked then you could bread and fry all manner of mainstays like chicken and veal, or everything else from head to toe. So sorry to disappoint you, dear Italians, but veal was indeed first fried in Vienna.
These aren't ordinary crumbs.
These are Kaiser breadcrumbs.
A flashy coat of crumbs.
Court society has always been known for its decadence. Therefore, it came as no surprise when stories emerged of pieces of meat covered in gold. Inspired by the golden hues, the peasantry sought out a more realistic alternative and found it in breading—called Panier in Vienna—made of eggs, flour and breadcrumbs. When gently fried, the breading gives the meat its famous golden-brown shade—and gives houses of simple means a meal fit for a king or Kaiser.
It's not just a Schnitzel,
it's the Viennese original.
For the love of the Wiener Schnitzel.
For original Wiener Schnitzel, the cooks at Figlmüller use tender, juicy veal roast—a particularly succulent piece of meat from the rear of the veal, which is then tenderized with a healthy portion of love, and a large mallet. Our cooks then also show off their finesse when coating the meat, as too much pressure wets the crumbs and prevents them from rising while cooking.
However, at Figlmüller we do break from tradition: to ensure the subtle natural flavor of the meat is not overpowered, we fry our Wiener Schnitzel in a mixture of vegetable oil and clarified butter. We do keep potato salad as the traditional Viennese side—and do so out of conviction.