Throughout my travels, I have had many standout dishes that have stayed with me. During my time in Austria, the star of the show had to be the iconic Wiener Schnitzel.
Wiener Schnitzel is a thin, breaded, pan-fried veal cutlet. It is one of the most well-known Viennese dishes, and is a national dish of Austria. To make Wiener Schnitzel, the cutlet of veal is pounded thin by a meat tenderizer, then dipped in flour, egg, and breadcrumbs, before it is fried until golden brown.
At Meissl & Schadn, their Wiener Schnitzel costs €26.90, so it is probably not the meal for a budget traveler, but is worth every penny!
My cousin and I loved their Wiener Schnitzel; we went back the next day for lunch again and it was just as delicious the second time around.
I had my schnitzel fried in butter, but you could also have it done in lard or vegetable oil. There are also a number of sides to accompany your schnitzel. Across both meals, my cousin and I had the potato salad, the parsley potatoes, the cucumber salad, and the wild cranberry sauce, which I would 100% recommend. There is also the option of mayonnaise salad or a Viennese garnish, made of parsley, capers, hard boiled egg, and anchovies.
Meat not your thing? Meissl & Schadn also offer a vegetarian version, with the Baked Celery Schnitzel, served with wild cranberries, homemade tartare sauce, and a sweet salad apple compote.
While having lunch, you could hear the chefs in the open kitchen banging away, tenderizing the veal into a schnitzel-worthy cutlet.
The schnitzel itself was deliciously juicy, with a golden crisp from the breadcrumbs and no unpleasant grease from the butter. I am someone who loves a salty/sweet combination, so the added cranberries were just amazing, elevating each bite. The potato salad was tangy and so flavorful, while the cucumber salad was deliciously creamy. The portions are also very large, so make sure to arrive with an empty stomach.
A glass of white wine was a great pairing with the meal, as well as an Austrian fizzy drink that we tried, called Thalheim. We had the raspberry flavor.
To finish the meal, we had the apple strudel, a popular Austrian pastry filled with cooked apple and cinnamon. Topped with powdered sugar and a warm custard, this is a must-have sweet treat!
I know for a fact, the next time I’m in Salzburg, I will be making a bee-line for Meissl & Schadn right away. They also have a location in Vienna for those visiting the capital. I can't wait for the next time I'll be able to have their schnitzel again!
To visit yourself, Meissl & Schadn’s address is: Getreidegasse 50, 5020 Salzburg, Austria
To view Meissl & Schadn’s menu, click here.
Miessl & Schadn have put the official recipe of their Wiener Schnitzel on their website, including the Viennese Potato Salad and Viennese Garnish recipes.
Original Wiener Schnitzel with Viennese Potato Salad and Viennese Garnish
Ingredients for 4 people
For the Wiener Schnitzel:
4 pieces of veal escalope (butterfly cut 5-6 cm)
1 cup of plain flour
4 large eggs
2 cups of breadcrumbs
Salt
Butter, lard, or vegetable oil (depending on what you’re frying with)
For the Viennese Potato Salad:
1 kg waxy potatoes
1 red onion, finely diced
For the Viennese Potato Salad Dressing:
0.3 liters of beef stock
1 tbsp of tarragon mustard
2 pinches of salt
1 pinch of sugar
3 tbsp of vinegar
3 tbsp of oil
For the Viennese Garnish:
2 boiled eggs (chop the yolks and whites separately)
2 tbsp of chopped parsley
1 tbsp of chopped capers
1 tbsp of chopped anchovies
Preparation
Wiener Schnitzel:
Place the veal escalope between two sheets of cling film and beat with a meat hammer to approx. 3-4 mm
Salt both sides
Whisk the eggs slightly in a shallow bowl (by hand if following the original recipe!)
Turn the veal pieces in the flour, then completely cover with egg
Place the schnitzel in the breadcrumbs and press lightly
Put the schnitzel, away from your body, in the frying pan and bake them as they float. Keep the pan moving continuously, which creates the air pockets
When the edges of the schnitzel start to brown, turn over immediately and keep moving the pan until the schnitzel has turned a golden brown color
Before serving, let the schnitzel drain on paper towel and then serve immediately
Viennese Potato Salad:
Clean and boil waxy potatoes
Heat the beef stock and mix with the tarragon mustard, vinegar, salt, and sugar
Cut the hot potatoes into 2-3 mm thick slices and place them in the marinade to absorb the liquid
Add the oil, onion and black pepper
Viennese Garnish:
Combine the egg white, parsley, yolk, capers, and anchovies and serve in a small bowl
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