Hi Linda:
Iím not real sure what it is you are looking for.
íSchnitzelí literaly means thinly sliced meat (any kind) -- usually veal.
ëWienerí I am told is the Germanic word for Vienna or Viennese.
In other words it is thinly sliced meat, cooked in the Viennese style.
Any sauce that is added, is normally the ëspecialí of the day, or of the Chefís choice.

You might also try asking Martina (about 8 or 9 posts up) she lives in Vienna, she may have a special recipe she is willing to share with you.

Or you can try this:

INGREDIENTS:
2 Lb Veal Scallops
1 Egg
1 Tbs Water
1 tsp Salt (or to taste)
1/2 tsp Pepper (freshly ground)
1/4 tsp Nutmeg
1 cup Dry Bread Crumbs
4 Tbs Unsalted Butter
2 Tbs Olive or Vegetable Oil
1 Lemon for garnish

INSTRUCTIONS: Pound the veal cutlets, until flattened to about 1/8 inch thick.
(or have your butcher do it for you)
In a shallow bowl, beat the egg and water together.
In separate bowl mix the salt, pepper, nutmeg and bread crumbs together.
Dip the veal slices in the egg mixture until completely coated.
Then dip in the bread crumb mixture, again coating completely.

Now This Is Important!
Place the coated meat on a platter and chill in the refrigerater for at least 30 minutes.
This keeps the coating from coming off, during cooking, because it has SET.

After 30 minutes
SautÈ one half of the meat in a large skillet over medium heat, in 2 Tbs butter and 1 Tbs oil for 2 minutes.
Place the meat on a platter and reserve in 200† pre-heated oven.
Prepare the remaining veal in the same manner with remaining butter and oil.
When cooked place it with the rest of the meat on the serving platter and drizzel with lemon juice.

Serve with any sauce you especially like.

One serving method is: With red cabbage & apples, and boiled parsleyed potatoes.

Or you can fix it in a Marsala sauce - which has a Garlic, Wine and Mushrooms.
(this will change the to dish to a ëScaloppineí)

SautÈ the meat (as above) in butter and oil over medium high heat for 30 seconds on each side.
Transfer the meat to a platter, and place into 200† oven
**The following is in addition to the ìSchnitzel Recipeî**
Add 1 Tbs butter and 1 Tbs finely minced garlic to the skillet and sautÈ until fragrant.
Add 3/4 cup sliced mushrooms, sautÈ until soft.
Then add 1/2 cup Marsala wine.
Bring to a boil and reduce until the sauce thickens as desired.
Remove from the heat and swirl in an additional 3 Tbs butter, cut into small pieces.
Season with salt and pepper to taste.
Return the meat to the pan briefly and heat, just enough to warm it through-- Do Not Let It Boil.
Serve garnished with parlsey.

Good Luck.

jimS - So Calif.