Schnitzel Cologne – what would South German-Austrian cuisine be without the world-famous Wiener Schnitzel?
That is why the WIENER SCHNITZEL is the centrepiece of our menu, highly sought after by our guests and the focus of our offering. If you are looking for the best schnitzel in Cologne, you have come to the right place.
Made to the Viennese recipe: Only from the finest veal, pounded paper-thin yet juicy, breaded with eggs and breadcrumbs, fried golden-yellow in the pan with the finest clarified butter and pure vegetable oil.
The designation „WIENER SCHNITZEL“ came into use in the mid-19th century under the legendary Austrian Emperor Franz Joseph and can be traced back to COTOLETTA ALLA MILANESE in northern Italy, which was then under Habsburg rule.
According to legend, the Austrian Field Marshal Radetzky – everyone knows the famous Radetzky March which concludes the annual New Year's Concert from Vienna – brought the recipe from Italy to the imperial court in Vienna in 1857. There, he is said to have personally presented the recipe to the Emperor. Since then, it has become an indispensable part of Austrian cuisine.
Visit us and enjoy a delicious Wiener Schnitzel in Cologne, right on the Rhine, at JOSEPH'S.
Enjoy a weekly changing lunch menu on our idyllic terrace right on the Rhine in Cologne – we look forward to your visit!
Discover the best Schnitzel in Cologne at JOSEPH'S. Freshly prepared and delicious, our Wiener Schnitzel offers an authentic taste experience. Visit us by the Rhine and enjoy a juicy, golden-brown breaded Schnitzel in a cosy atmosphere.
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.
Please note:
We will process emails and phone calls from 2:00 PM. You will receive a response from us on the same day. For quick reservations, please use our online booking system as an alternative.