You can’t visit Vienna and leave without passing forkfuls of Wiener Schnitzel past your lips and into your belly.
There are many variations — pork, chicken and veal — and many institutions that lay claim to the best. The famed Figlmueller claims to have originated schnitzel more than 100 years ago, and the two locations in Vienna certainly serve up the largest portions, 30 centimeters (or 12 inches) in diameter, proudly waffling off the edges of plates.
Some would argue that Figlmueller also serves up Vienna’s best schnitzel. I beg to differ. For me, the distinction goes to Ritz-Carlton for quality, taste and value. Ritz-Carlton’s Wiener Schnitzel will set you back 22 euros (about US$30), but it’s made from veal, as it should be, and includes potato salad and cranberry sauce. At Figlmueller, the Wiener Schnitzel is made of pork, unless you “upgrade” to veal, and then the cost, with potato salad and cranberry, comes to about 25 euros (US$33).