Wiener schnitzel (veal fillet Viennese style) is one of the most famous traditional Austrian dishes. Originating in Northern Italy (as cotoletta alla milanese), the recipe possibly found its way to Vienna in the 15th/16th century. According to another theory, it was introduced by field marshal Radetzky in 1857.

The schnitzel is prepared from a thinly-sliced piece of veal flank, which is further tenderized with a steak hammer, then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter.

Traditionally, Wiener schnitzel is served with roasted potatoes, french fries, or potato salad, or with rice (the latter has only become somewhat fashionable since the 1980s and is considered bad cooking etiquette by purists). In Austria, it is not served with gravy, but is served with gravy in Sweden.

Originally a festive dish—in the 17th and 18th centuries, gold dust was mixed into the breadcrumbs to provide an extra golden, luxurious colour—it has become one of the most popular meals among Austrians and is now enjoyed at all kinds of occasions. There is even an Austrian fast food chain serving nothing but Schnitzels.

Many restaurants offer cheaper schnitzels made from pork, and variants made of turkey meat have become popular more recently, but Austrian restaurant regulations require that "vom Schwein" (made of pork) or "von der Pute" (made of turkey meat) be indicated on the menu if no veal is used.

Variants of the Wiener schnitzel include Cordon Bleu, which consists of two slices of meat filled with cheese and ham, and Pariser schnitzel, which is prepared without the breadcrumbs. A schnitzel with mushrooms is known as a Jägerschnitzel, a schnitzel with a capsicum-tomato sauce as a Zigeunerschnitzel.