Wiener Schnitzel: A Classic Austrian Delight

Wiener Schnitzel: A Classic Austrian Delight

Welcome to another International YouTube Club episode of Local Chefs Go International. Host Charlie visits Kegel’s Inn in Milwaukee to explore Austrian/Bavarian cuisine with co-owner Stephanie Kegel.

Stephanie shares her background and the restaurant’s history, then demonstrates making a classic Wiener Schnitzel—veal pounded thin, breaded, and fried in clarified butter—offering serving tips and tasting the finished dish. Milwaukee’s culinary scene is brimming with talent, creativity, and heart. Each month, one Milwaukee Chef will join host Charlie to craft a dish from an International country.

Kegel’s Inn Milwaukee – https://kegelsinn.com/

Established in 1924 by Austrian immigrant John Kegel and his wife Anna, Kegel’s Inn in West Allis, Wisconsin, began as a Prohibition-era speakeasy known as “Kegel’s Place,” serving beer brewed in the basement. Following Prohibition’s end in 1933, it became a legal tavern/restaurant and now stands as a historic, family-run institution recognized for its authentic German food, beer, and, in many cases, original Tudor Revival interior.

You can also listen to the audio version of this episode here –

International YouTube Collabs

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The Meaning of Wiener Schnitzel

Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. Its definition is so protected by Austrian law that it must be made with veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

To make Wiener schnitzel from scratch, thinly pound veal, then dredge it in breadcrumbs and deep-fried. Traditionally, in lard or clarified butter. Although it is deep-fried, it should be a light, tender, and delicate dish.

Several steps are key to this result: beating the eggs thoroughly, pounding the meat thinly, frying it in enough oil and at a hot temperature, and lightly coating it with breadcrumbs (making sure not to press them into the meat) are all important factors.

Wiener schnitzel is almost always served with a wedge of lemon. Common Wiener schnitzel side dishes include cucumber salad, potato salad, and fries.

What’s the Difference Between Schnitzel and Wiener Schnitzel?

Schnitzel describes a “cutlet” of meat that’s breaded and fried, and used in several dishes with German and Austrian origins. Wiener schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common). Schnitzel made with chicken breasts is called hähnchenschnitzel, and is also a favorite in Israel.  While jägerschnitzel (hunter’s cutlet) often uses pork as well, it was originally made with venison or wild boar. Other types of schnitzels add various gravies.

Tips for Making Wiener Schnitzel

• Use the best quality ingredients – As with many simple recipes, the quality of the ingredients will make or break your experience. Buy the best quality meat and ingredients you can afford.
• Tenderize the meat – Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before breading. In addition to making the meat thinner, pounding also tenderizes it.
• For the freshest taste – Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
• Authentic Wiener schnitzel uses thinly pounded veal cutlets for a light, tender bite.
• Classic breading and frying techniques create a crisp coating that stays delicate.
• You can substitute with chicken or pork cutlets if you prefer or need a more accessible option.

Wiener Schnitzel alla Holstein

Wiener Schnitzel alla Holstein is a rich, upgraded version of the classic Wiener Schnitzel, topped with luxurious garnishes that turn a simple dish into something indulgent and elegant. Despite Wiener Schnitzel being Austrian, the “Holstein” style is German, often associated with Berlin dining traditions. It’s thought to be named after a nobleman (Count Holstein), though the exact story varies.

🥩 What it is

At its core, you still have:

• A thin, pounded veal cutlet
• Breaded and pan-fried until golden and crisp
• But “alla Holstein” (or “Holsteiner Art” in German) adds a decadent finishing layer.

🍳 The “Holstein” toppings

What makes it special is what goes on top:

• A fried egg (usually sunny-side up)
• Anchovies
• Capers
• Lemon slices or parsley

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If you like this recipe, Wiener Schnitzel, you will also enjoy trying our other recipes. This is our recipe for Mardi Gras Meatloaf.

Cooking Secrets for Men in the News

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Our series, Cooking with Milwaukee Community Leaders, is featured in the “Milwaukee Magazine” May 2023 edition, “Civic Gastronomy”. Click here to read the full article.

A few days later, they were discussing me on the radio. It is a local Foodie show,  “This Bites” on Radio Milwaukee 88.9, featuring dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie, Tarik Moody. My series, Cooking with Milwaukee Community Leaders, is in the show’s first few minutes.

“Cooking Secrets for Men” is on the list of the Top 20 Men’s Cooking Websites on the Internet. You can read that article here. See where we rank for Men’s Cooking Websites.

Cooking Secrets for Men is now on the list of Milwaukee’s Top 50 Foodie Influencers on Instagram.

More Articles

Here is a recent interview I did with North Shore Family Adventures here in Milwaukee

We were featured in a Redfin article! Check it out here: Designing the Perfect Kitchen for Home Cooks.

Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here

Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men – you can read that article here.

Meet Charlie DeSando – featured in the “Voyage Tampa” article, available to read here.

CanvasRebel Magazine Interview, available here.

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