What meat is used to make a classic wiener schnitzel?

Wiener schnitzel (from German Wiener Schnitzel, meaning 'Viennese cutlet'), sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.

The designation 'Wiener Schnitzel' first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as 'eingebröselte Kalbsschnitzchen' (roughly, 'crusted veal cutlets').

The dish is traditionally served in Austria with 'Kopfsalat' (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprig of parsley. "It has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance".