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“An Austrian classic. It has become a Hungarian legend.”
The Wiener Schnitzel is one of the most famous dishes of Austrian cuisine, which appeared in Hungary in the second half of the 19th century. Its spread in Hungarian gastronomy is closely linked to the name of János Gundel, who was already an active figure in the restaurant industry in the 1860s.
In 1869, he opened his first independent restaurant, the "Bécsi Sörház", where several dishes and ingredients of Austrian origin—including the Wiener schnitzel—appeared on the menu. This period marked an important step in the integration of Central European culinary influences into Hungarian gastronomy.
The dish’s widespread popularity and establishment in Hungary are owed to Károly Gundel, who, as a leading figure in Hungarian hospitality, helped make the Viennese schnitzel a part of the country’s culinary culture. Over time, the classic veal cutlet was often replaced in Hungary with pork, particularly Mangalica pork, which led to the version we know today.
At Gundel, Mangalica pork schnitzel is served with parsley potatoes and homemade pickled vegetables, prepared with respect for tradition and high-quality ingredients.
A classic that has become a staple of Hungarian cuisine—try it at Gundel.
A breaded, oil-fried meat dish.
It originated in Austria, but it became truly popular in Hungary.
Originally made from veal, but today it is often made from pork or Mangalica pork.
It became part of Hungarian cuisine in the 19th century.
At Gundel.
We prepare these meat cutlets—coated in a traditional breading (flour, egg, breadcrumbs)—from high-quality Hungarian Mangalica pork chops, which we lightly pound. We fry them in a mixture of oil and clarified butter—added for flavour—using a gentle, swirling motion in the pan until the coating is golden brown and crispy. We serve the Viennese cutlet with parsley potatoes and homemade pickled vegetables on the side.
Károly Gundel's father, who moved to Hungary from Bavaria, introduced the Viennese schnitzel , among other things, to Hungary. The Wiener Schnitzel is not a Gundel invention, but thanks to him that it has become part of the Hungarian public consciousness. Today, it is hard to imagine a Sunday or festive meal without a breadcrumbed meat slice.
The authentic Viennese schnitzel (German: Wiener Schnitzel) is made from veal, yet we Hungarians tend to consider the version made from pork chops to be our own. Every family makes it, yet few know the secret to tender meat and a crispy breading. It all comes down to the right temperature and amount of fat.
Sokan nem tudják, mi a különbség a bécsi szelet és a rántott hús között? Lényegében a bécsi szelet is egyfajta rántott hús, ám az elkészítése sokkal speciálisabb. A hagyományos rántott hús viszont készülhet disznó-, pulyka-, vagy csirkehúsból is, jellemzően nem klopfolják. Panírjába a zsemlemorzsa helyett kerülhet pankó morzsa, corn flakes, valamint magvak, fűszerek is.
