When one thinks of Vienna we think of the great musical geniuses: Wolfgang Amadeus Mozart, Ludwig van Beethoven, Shubert and Brahms. Vienna has rightly earned the reputation as the “Capital of Music.” On the other end of the spectrum Vienna is known for Wiener schnitzel. On this trip to Vienna we decided to go to the House of Music because we attend the weekly concerts at Millennium Park, Chicago’s outdoor music hall where we listen to Mozart and Beethoven and since we are not musical scholars we wanted to become better versed in symphonic music. I strongly suggest you put this little jewel on your list of places to visit. It is a treasure for adults and children of all ages. It is an interactive, high-tech museum where you can sample the works of the city’s legendary composers and even “conduct the Vienna Philharmonic!”
Of course we always dine on Wiener schnitzel when we are in Vienna. You must dine at Plachutta’s Gasthaus zur Oper near the Opera House. Below I’ve also included their signature recipe. The dress is casual and the restaurant has a private room that seats eight.
Plachutta’s Gasthaus zur Oper
- 600 g trimmed veal
- Silverside or topside
- 2 Eggs
- Plain flour
- Dried breadcrumbs
- Vegetable oil
- Beat eggs with a fork, not a mixer.
- Gently pound the schnitzel.
- Season each side evenly with salt.
- Lay the schnitzel in the flour.
- Cover both sides with flour.
- Coat first with the beaten eggs.
- Lay in the breadcrumbs.
- Cover both sides with breadcrumbs.
- Press into breadcrumbs firmly.
- Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat.
- Carefully, transfer the coated cutlets into the hot oil to fry.
- Cook about 2 minutes per side.
- Drain the cutlets on a paper towel lined plate.
- Serve with lemon wedges.
I recommend visiting Vienna. It is a beautiful city with a dynamic history!