Figlmüller – the Viennese Schnitzel King

What is the special feature of the Figlmüller Schnitzel? How is the Wiener Schnitzel prepared? When can it be called Original Wiener Schnitzel? What is the typical side dish? Where can I find the Figlmüller in Vienna?

The story of the successful gastro-entrepreneur Johann Figlmüller began in 1905 . At that time he opened a small wine bar in Wollzeile, near St. Stephen’s Cathedral . His son Hans, with the same name, made an apprenticeship as a waiter and attended courses in cellar management in Klosterneuburg. helped the restaurant achieve international fame in the 1960s .

Hans also founded Figls in Grinzing in 2004, which, in addition to Wiener Schnitzel , is also dedicated to Viennese wine . Due to the great success, another Figlmüller restaurant was opened in Bäckerstraße in 2001. At the Lugeck and at the airport you can also try the biggest schnitzel in Vienna. Meanwhile, the family business is managed in the fourth generation.

The special thing about the Figlmüller Schnitzel is that it is the largest in Vienna and, at 30 cm in diameter , towers above the edge of the plate. It weighs about 250 grams. The finest pork is used, namely from the carreerose . This is a high quality back, which hardly swells when fried in vegetable oil . In fact, three different pans are used for this and not a deep fryer.

The most important thing is to knock , knock and knock again. The meat must become paper-thin before being dredged in flour and pulled through bubbled egg. Finally comes the breading, which is made from crumbs of kaiser rolls . This makes the Figlmüller Schnitzel particularly thin and crisp . As a classic side dish, a potato and veal salad is served. A classic white wine, the Grüner Veltliner tastes great with Schnitzerl.

Of course, the original Wiener Schnitzel is made of veal and may only be called so if it is. Otherwise, it is called Schnitzel Viennese style . The Wiener Schnitzel is traditionally prepared on Sunday in many households, and you can often hear the knocking of the schnitzel in the morning. Traditionally, lard is also often still used.

Figlmüller also serves the famous Wiener Tafelspitz for lovers of boiled beef with soup. And afterwards, of course, the traditional desserts of Viennese cuisine, such as apple strudel and Kaiserschmarrn.

How did the Wiener Schnitzel come into being? There are a few theories. Possibly it goes back to the cotoletta alla milanese in northern Italy and found its way in the 15th century. to Vienna, which, however, is not documented.

Another legend says that Field Marshal Radetzky brought the recipe from Italy in 1857 , but this could be disproved. Even before the schnitzel, there were dishes in Vienna that were fried while swimming in fat, e.g. the popular fried chicken, which was first mentioned in a cookbook in 1719 . Parallel to this, the Wiener Schnitzel could have been created.


Also not confirmed is the variant that a Byzantine princess brought the schnitzel to Vienna as early as the Babenberg period .

Whatever the exact origins of Wiener Schnitzel, it is one of the most popular dishes among Austrians, young and old alike. No restaurant should be without the Wiener Schnitzel.

Time Travel Tip: Be sure to make a reservation at Figlmüller, as the queue is always very long. More info: Figlmüller Vienna ” The home of the original Wiener Schnitzel (









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