At Gasthaus zur Oper, we serve the original Wiener Schnitzel, prepared with only the finest veal cutlet, breaded and fried to a golden brown, just as it should be.
The term "Wiener Schnitzel" came into use in the mid-19th century. Its origins can be traced back to the Costoletta alla Milanese from northern Italy, which is similar to the Wiener Schnitzel but is made from thicker veal cutlets.
According to legend, Field Marshal Radetzky brought the recipe from Italy in 1857, during the time it was under Habsburg rule. It is said that an aide-de-camp of the Austrian Emperor mentioned a "deliciously breaded veal cutlet" in a marginal note of Radetzky's report on the situation in Lombardy. After Radetzky's return, the Emperor is said to have personally requested the recipe from him.
Find the Plachutta restaurants all across Vienna. Each location invites you to experience traditional Viennese cuisine at the highest level.
_8095_1_64e5a977e6ad1991b558f7e02ce16788.svg)
