There are many things to get addicted to in Vienna, including the Vienna Schnitzel. The dish is traditionally eaten on a Sunday but at Figmuller you can eat it every day of the week. The history of Vienna's most famous schnitzel began in the year 1905 when Johannes Figmuller opened a small wine tavern. The secret of the success of Figmullers schnitzel is first using the best cut of pork. To make sure the speciality lands on the plate thin and crisp, each schnitzel is given a good beating with a mallet. Then it is time for the easy part -- seasoning the pork with flour, dipping it in egg, and then covering it in breadcrumbs. When its time to fry it -- it is carried out with great tenderness and expertise, in fact three different pans are required to fry up the perfect schnitzel. All that is left is to enjoy it, accompanied by a traditional lemon wedge and salad and washed down with a nice dry Austrian white.

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