A Wienerschnitzel Masterclass in Salzburg

On a 2024 trip to Austria, Chris Kimball got a crash course in real-deal Wienerschnitzel from chef Thomas Partl at Salzburg's Wirtshaus Zwettler. Chris specifically wanted to learn how to achieve the signature wavy, puckered breading that indicates a really great cutlet. According to chef Partl, the secret is gently shaking the skillet back and forth as the schnitzel cooks; this creates waves of hot oil that ebb and flow over the breading, which translates to a crisp, ripply surface.