Schnitzel in Cologne
The Viennese Schnitzel at JOSEPH’S
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Schnitzel in Cologne
The Viennese Schnitzel at JOSEPH’S
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There are dishes you can order. And there is one you never forget. At JOSEPH’S at the Rheinauhafen, the Wiener Schnitzel is not just a dish on the menu. It is the reason many come back.
The best Wiener Schnitzel in Cologne. That is a bold claim, and we put it to the test every single evening.
A schnitzel may only be called a „Wiener Schnitzel“ if it is made from veal. Ours is. Tender young veal from the topside, nothing else. Hand-beaten wafer-thin, not by machine. Coated in free-range eggs and breadcrumbs, fried in aromatic clarified butter until golden yellow and forming that delicate wave that cannot be forced.
Then it comes to the table. Plate-sized, as it should be. Served with potato and cucumber salad, chips or boiled potatoes, just as you like.
Enjoy weekly changing lunch menus on our idyllic terrace right by the Rhine in Cologne – we look forward to your visit!
Hardly any dish carries as many legends with it as the Wiener Schnitzel. The most famous tells of Field Marshal Radetzky, who is said to have brought the breaded veal cutlet from Milan to Vienna around 1848 as „cotoletta alla milanese“. A nice story. Only it is probably not true.
For as early as 1831, the „Wiener Schnitzel“ appeared in a cookbook by Maria Anna Neudecker, long before Radetzky's journey. And a diary entry by the young Archduke Ferdinand Max proves that „Schnitzel with potatoes“ was already being eaten in Austria in 1844. Breaded dishes had been known in Vienna for longer anyway: the Backhendl and breaded veal pieces were already part of the cuisine in the 18th century. The Wiener Schnitzel was initially not a court dish, but good, honest home cooking.
We like this origin. A dish that does not come from the palace, but from the kitchen. That has been passed down through generations simply because it tastes good. We haven't wanted to improve it, because some things are already right just as they are.
Book a table now
and try the best schnitzel in Cologne.
By phone
You can reach us in person daily from 2 pm. Before that, the team is busy with preparations. We will pick up as soon as we can listen to you.
By email
For celebrations, larger groups, allergies and anything that requires a conversation: info@josephs-koeln.de. We reply on the same day.
Good to know
– Terrace seats are in high demand. Please state your preference when booking, and we will do what we can.
– Allergies and intolerances: let us know in advance, then it is prepared.
– Parking: Rheinauhafen underground car park, stairwell 9.01, green zone. You are standing directly beneath us.
This is the only way it's done:
1.
A Schnitzel can only be called a „WIENER SCHNITZEL“ if it is made from veal. Tender meat from a young calf of the best quality, known as the "Kaiserteil" or prime cut of the veal. Using a butterfly cut, the lean and tender piece of meat is brought into a butterfly shape by cutting the thick slice not quite all the way through and then folding it open.
2.
Not with a machine, but by hand is every schnitzel pounded paper-thin. The characteristic thudding, which can be heard with such promising regularity when a schnitzel is expertly flattened, is indispensable to an Austrian eatery and music to the ears of every Viennese.3.
The freshly pounded meat is carefully coated in a breadcrumb and free-range egg batter. By the way, its soft grey colour makes it easy to distinguish from a pork schnitzel, which has a noticeably white colour.
4.
In a hot pan, in fragrant clarified butter and/or a premium vegetable oil, the schnitzel is quickly fried to a golden yellow.
5.
Served either with warm potato and cucumber salad, French fries, or boiled potatoes with butter and parsley, the plate-sized schnitzel is brought to the eagerly awaiting guest.
