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How to recognize a Wiener Schnitzel from Meissl & Schadn

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You taste the ingredients.

A schnitzel may only to be called a Wiener Schnitzel when made of veal. There is even a law that says so. We coat the meat in free-range eggs and bread-crumbs. You can tell it apart from pork and other meats thanks to its soft grey coloring (in contrast to their white coloring).

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You hear a beating sound.

We have no secrets at Meissl & Schadn. We have nothing to hide, especially not the characteristic beating that accompanies the proper tenderizing of the schnitzel. It’s a sound full of promise and beautiful regularity. It’s music to an Austrian’s ear.

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You enjoy the difference.

We fry our Wiener Schnitzel exclusively in a pan. Optionally in the finest butter lard, in tasty pork dripping or in plain vegetable oil. As you wish. And always in our open kitchen where you can see it.

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Bon appétit

Meissl & Schadn
à la carte

Vegetarian Tafelspitz

For those who'd rather not eat meat. Breaded and fried egg, creamed spinach, carrots, potato hash, apple horseradish, chive sauce and bread-horseradish side.

Always a good choice

Our Highlights

The authentic and best

Wiener
Schnitzel

fresh from our show kitchen.

Real Wiener Schnitzel is only made of veal. Fried in clarified butter, lard or vegetable oil. With your choice of side.

Tip: We'll show you what makes Schnitzel truly Viennese in our show kitchen.

Tuesdays and Fridays.

Apple
strudel

The classic Austrian dessert, fresh from our show kitchen.

Tip: We'll show you how to stretch strudel dough in our show kitchen.

every Monday

Soft and sweet

Salzburg
dumplings

fresh from our show kitchen.

As sweet as love and as soft as a kiss. Serves 3.

Traditional

Tafelspitz

A Viennese classic. Served table-side: Tafelspitz, flat-iron steak, short ribs, tongue & marrow bones – with creamed spinach, carrots, potato hash, apple horseradish, chive sauce and bread-horseradish side.

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