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This Privacy Policy describes how schnitzelwirt.com & schnitzelwit.us ("we", "us", or "our") collects, uses, and discloses your personal information when you visit our website schnitzelwirt.com (the "Site").

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Contact UsIf you have any questions about this Privacy Policy or our privacy practices, please contact us at info@schnitzelwirt.com.

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Applestrudel / Apfelstrudel

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

Palatschinken

Palatschinken are the Austrian version of pancakes or what the French would refer to as crêpes. They can be enjoyed in a variety of ways,but the traditional way is with apricot preserves (aprikosenmarmelade). They are also served as a dessert and not a breakfast item like pancakes are.

Classic Wienerschnitzel

Traditionally, a Wienerschnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. \Wiener means “Viennese” in German. These days almost all schnitzels are pork, in part for cost and not a lot of people have a taste for veal these days. The classic symbol of the lemon slice is still the main identifier of the Wienerschnitzel (schnitzel made in the viennese style)

Jägerschnitze

Jägerschnitzel consists of a pork cutlet with a dark mushroom cream sauce. Depending on where you are in Germany it may be breaded and deep fried as we serve it here. In austria and other parts of germany you will find it to be lightly flowered and cooked in butter with the mushroom sauce on top. We serve it breaded and deep fried because it is the most popular item, but we make it the other way also on request. We serve it with your choice of Sauerkraut, Red Cabbage or a little bit of both and your choice of starch between Pan frid potatoes, Spätzle or Pommes Frites.

Chickenschnitzel / Hühnerschnitzel

the Chicken Schnitzel or in German Hühnerschnitzel is a chicken breast breaded and deep fried like a Wienerschnitzel. Served it with the Jäger sauce as well as a choice of starch between Pan frid potatoes, Spätzle or Pommes Frites. Now this meal is not for a snack it is by far the largest plate we have... so bring your hungry.

Naturschnitzel

Naturschnitzel is a pork cutlet, dusted in flour and pan-seared in butter. Natur meaning natural is not breaded like a lot of other schnitzels. it also does not have any sauce to go with it, as you add the sauce the name changes as to what it is. Naturschnitzles are however the base for a lot of other schnitzles, like the Austrian Jägerschnitzel, Rahmschnitzel, Zigeunerschnitzel and so on. Try it with a little bit of mustard or lemon, either one gives it a nice little accent.

Bratwurst

Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. We serve 2 bratwurst with a choice betwen red cabbage or sauerkraut or a little bit of both and is best paired with our pan fried potatoes or Pommes Frites. Although Spätzle is an option, we dont recommend it, since it's just the noodles without any sauce.

Currywurst

We serve 2 bratwurst topped with our housemade curry sauce, with a choice of pan fried potatoes or Pommes Frites.Although Spätzle is an option, we dont recommend it, since we think the texture between the currysauce and the Spätzel clashes a little. Our curry sauce starts a little sweet and ends a little spicy. It's recipe is bavarian style and far more complicated than just ketchup and curry powder.

Sauerkraut

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Our Sauerkraut is not overly sauer, it is served hot, has twice smoked bacon (speck) in it and has a little creamy texture to it.

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Red Cabbage / Rotkohl / Rotkraut / Blaukraut

Depending on where you are the name changes but it is all the same thing. the term Rotkohl is use more in northern germany and around the french border. Rotkraut is used in southern germany (baveria), Some parts of Austria and Switzerland. Blaukraut is primarily used in Austria.
This braised German Red Cabbage recipe (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It's sweet and sour flavor comes from brown sugar, vinegar and apple. Whole cloves add to its unique flavor and aroma.

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Pan Fried Potatoes or German Fried Potaotes as they are sometims referred to

These are almost a meal by themselves pan fried potatoes in oinion, bacon and Kilbasa sausage and seasoning. This version is our chef's very own creation.

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Handmade Spätzle

Spätzle, or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Vojvodina, Slovenia, Lorraine, Moselle and South Tyrol.
we make them by hand every week to preserve the flavor and texture. They are served with your choice of mushroom sauce (Jäger sauce) or Gulasch sauce when ordered as a side, or they are one of the starch options for several of our dishes. Our owner typically does not recommend them as a side for the Bratwurst or Wienerschnitzel because these dishes have no sauce with them and you would just be getting dry "pasta". He also does not tend to recommend them as a side for the Currywurst because the texture between the spätzle and currey sauce clash a little.

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Pommes Frites or French Fries

These are just simple seasoned french fried potatoes.

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Jägersauce / Mushroom sauce

Jagerschnitzel sauce, or Jägerschnitzelsosse, is that heavenly rich mushroom gravy often served over traditional German Schnitzel (crispy breaded pork cutlets). This sauce is a beef base with ingrediets that include flour, parsley, beef broth, pork drippings, mushrooms, butter to name a few.

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Chicken Fried Steak

Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and deep-fried. It is sometimes associated with the Southern cuisine of the United States. We serve ours with French Fries.

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Teriyaki Chicken

This teriyaki chicken recipe has all the flavors–it's sweet with a touch of honey and brown sugar, savory and served with white rice.

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What is a schnitzel?

In its most basic form, schnitzel is a slice of meat, often pounded until fairly thin, then breaded and fried. The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel). The breading is typically an easy coating of flour, egg wash, and breadcrumbs. Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

Where Did Schnitzel Originate?

The origins of schnitzel are typically attributed to Eastern Europe. Today, it's particularly popular in Germany and Austria, though it's served everywhere from Finland to Hungary, too. Though the idea of a crispy breaded cutlet of thinly pounded meat isn't distinctly European, looking at other countries' dishes, like the Japanese tonkatsu or America's chicken fried steak, and you'll see that every region seems to love a good schnitzel-esque meal.

TopTop 1 – Jägerschnitzel

TopTop 2 – Wienerschnitzel

Top 3 – Naturchnitzel

Top 3 – Chicken schnitzel / Huhnerschnitzel

TopTop 4 – Rahmschnitzel

Top Top 5 – Holsteinschnitzel

Top Top 6 – Zigeunerschnitzel

Delivery Partners

	We use our partner drivers

	We use our partner drivers

About us

It all started with an idea in 2015. Corporate life had just taken it's toll on our founder and he was looking for the next challenge...

Mario was born and raised in Austria in Burgenland. From a young age he loved helping his grandmother in the kitchen. Once he graduated from high school, he began his career with an apprenticeship at the world famous Hotel Sacher in Vienna. In 1985 he came to visit his mother in sister in the US and decided to stay here. Through the years he’s tried many different professions, but somehow always found his way back into gastronomy; helping his mother in her restaurant in Texas and Las Vegas.

In 2016 Mario and Erika met. Throughout 2017 they spoke about various business ventures and in 2018 born was the food truck idea.They started to cater little get-togethers, weddings and office lunches. Mario and Erika continued those catering events and made a bid for a big festival "A Taste of Colorado " https://www.atasteofcolorado.com , you can see images in the events section. Until 2023 they also catered a very nice event, the Austrian Christmas @ Schweiger Ranch. https://schweigerranch.org/austrianchristmas/.

From idea to reality In February 2019 we purchased the truck, finally; A 2009 Workhorse W62 Stepvan, with 22 feet of kitchen space. In April financing was secured and in May the build out started. Estimated completion time is beginning of July 2019. In June 2019 we submitted the Tri-county health department plan review paperwork.
On August 4th, we had our Grand Food Truck Opening @ the Pilothouse in Aurora. Even that did not come too easy; the day before we were driving on E-470 on our way to the commissary kitchen to drop off some food from a shopping trip at Restaurant Depot, when we blew a tire. The inside driver side rear tire tore a hole in the floor when it blew. We called DTI Trucks that could come out on a Friday evening in rush hour to come rescue us and replace the tire on the side of the road. We took it to them in Wheatridge for service the whole time. We made our grand opening and are worked our way through the metro area.

A special thanks to Billy at Copper Kettel Brewing and Jean at Pilothouse in Aurora for taking a chance on us and being our first food truck locations. Also to Hamlet at Station 26 Brewing for allowing us to serve their customers for their Oktoberfest '2019 without having seen us in action before. One final very special thanks to Elizabeth @ the Schweiger Ranch for allowing us to serve our cuisine to the great peopel who come to the annual Austrian Christmas event. We had a lot of fun at those, it was one of my favorite of all events. And so our story continues...

Friendships and realtionshipsWe worked a lot of neighborhoods, breweries, festivals and catering opportunities. We made some great friendships and partnerships throughout the years.I wanted to point out a few of out favorite places

Launchpad Brewery - Aurora
Green Mountian Beer Company - Lakewood
Lone Tree Brewing - Lone Tree
MaxTaps - Highlands Ranch
Coalmine Ave Brewing - Littleton
105 West Brewing - Castle Rock
Odysee Beerwerks - Arvada
Schweiger Ranch - Lone Tree
Lucky Mary's Baking Company - Paul
Cilantro y Prejil - Rosalba
Rustic Nomads - Nathan
Big Stuff - Brad

Our customersand last but certainly not least our fantastic customer who have supported the truck over the years and continue to support us in our new venture.

On January 31 2020 we got and invitation to be featured on Channel 2 & Fox 31 news for their Food Truck Friday segment.On May 12 2023 we were invited back to Channel 2 & Fox 31 news for their Food Truck Friday segment. Here are the videos of the second visit.