Vienna has that special smell. That mixture of history and fresh pastries, the smell of coffee and old wood, the sound of trams sliding on the cobblestones and the gentle murmur of guests in some hidden tavern. Add to that the promise of a perfectly seasoned Vienna Schnitzel, and my heart beats faster - because I know I'm in for a moment to remember.
My journey through Viennese flavors took me to Rado's Gastwirtschaft, a place where tradition and warmth go hand in hand. A rainy autumn day turned into a real gastronomic fairy tale as soon as I stepped through the wooden door of this welcoming corner...
A perfect bite of golden crunch
The wait didn't last long, but with every minute of anticipation my excitement grew. And then - here it is. In front of me on the plate lay a real golden diva, a schnitzel so crispy that every millimeter of its surface glistened in the light...
A bit of history: The Milanese cutlet's journey to Vienna
The story of the Viennese schnitzel takes us far back, to the time when Austrian soldiers brought inspiration from their campaigns. There is a theory that Wiener schnitzel was modeled after the Milanese cotoletta, an Italian specialty...
The secret of the perfect Wiener schnitzel
Basic rules of preparation
The real Wiener schnitzel is does not improvise - she is respected. The key lies in a few simple but sacred rules:
- The meat must be thin - A real steak is thinned with a pestle until it becomes almost translucent.
- Poh is made with care - Flour, then egg, then breadcrumbs - but it must never be pressed! The breadcrumbs should remain loose, so that they puff up during frying and form that recognizable, airy crispness.
- Fat or butter, no oil - Traditional Viennese schnitzel is fried in lard or clarified butter, which gives it a richer taste and famous texture.
How to make a real Viennese at home steak?
Ingredients (for 2 people):
- 2 veal steaks (about 150 g each)
- 50 g flour
- 2 eggs
- 100 g fine breadcrumbs
- 100 g lard or clarified butter
- Salt and pepper to taste
- Lemon for serving
Preparation:
- Thin the meat with a pestle until it becomes about 3 mm thin.
- Salt and pepper on both sides.
- Roll first in flour, then in beaten eggs, and finally in breadcrumbs (but don't press them!).
- Fry in heated lard or butter on medium heat, until golden-copper.
- Drain on a paper towel and serve with a slice lemon.
What to drink with Wiener schnitzel?
Nothing goes better with Wiener schnitzel than good Austrian wine or beer. If you're a wine lover, try the Grüner Veltliner, which nicely balances the richness of the schnitzel with its freshness. For those who prefer beer, Stiegl Goldbräu is a classic choice – refreshing but full-bodied enough to accompany this dish.
Final sip at Rado’s Gastwirtschaft
After the last bite, I stayed for a while, soaking up the atmosphere of the pub. Through the window one could see Vienna at its most beautiful - rainy streets, light glare of lights, busy passers-by with umbrellas. The waiter brings me another espresso, just to round off this experience as befitting.
At Rado's Gastwirtschaft I learned an important lesson - Vienna steak is not just a dish. It is an emotion, a tradition, a part of the story of Vienna that cannot be told in words, but only experienced.
If you ever come to Vienna, don't just stop at the castles and museums. Stop in an old inn, order a steak, and let its taste take you on a journey through time. I did it - and I know I will come back again.