Few dishes are as synonymous with Austria as the schnitzel. However, when it comes to veal schnitzel, a different reality emerges: according to industry figures, only about one in five veal schnitzels served outside the home is prepared with veal from Austria.
“Especially with a dish so strongly associated with Austria, it’s worth taking a closer look at its origin. Those who prioritize regional quality for their meat, breading, and side dishes create added value in the region and support our farmers. Regionality is also playing an increasingly important role in the restaurant industry. For nine out of ten diners, regional specialties are a reason for choosing a restaurant. Freshness and the origin of the ingredients are also particularly important to diners. The AMA GENUSS REGION (AMA Culinary Region) offers diners a simple guide: it shows where restaurants implement regional quality according to clear criteria,” says Christina Mutenthaler-Sipek, Managing Director of AMA Marketing.
According to the RollAMA Motivation Analysis 2025, 29 percent of respondents eat out at least once a week. This trend is particularly evident with schnitzel: 39 percent eat breaded schnitzel more often or exclusively out.
Demand for meat is also stronger in the food service industry. While purchases and sales of beef and veal in the retail food sector declined between July 2025 and June 2026 due to rising prices, demand in the food service wholesale sector actually increased slightly compared to the previous year (+1.7%). The volume of pork sold also performed better in the food service wholesale sector (+4.1%) than in the retail sector (+1%). Chicken was particularly in demand across all distribution channels and is also frequently used for schnitzel.
