You don't know what it is, or you didn't invoke this page to learn - you came to check.
It's something like battering a steak, or a drumstick, or a slice of hard cheese, or a larger mushroom, except there's no battering mix. The steak is covered with flour, then rolled in slightly beaten eggs (not foamy, no mixer, just hand stirred by a simple fork), possibly in flour again (mind plays tricks on itself) and then dipped in hot lard (or vegetable oil, for those who like to risk that)... and then it may get crunchy on the tips, or not, not important. It's the color that's important, should be somewhere between gold and copper.
Some use breadcrumbs instead of flour, and that's where the schools differ. Some restaurants double-dip, flour-egg-breadcrumbs, thus achieving more thickness with less meat.
The wiener steak may be called pohovan, as per local recipe here, but I'm not sure it's the same. In hungarian restaurants they call it 'rántott szelet' but then I don't remember whether I saw a 'bécsi szelet' (wiener Schnitzel) on the same menu, i.e. whether they consider it the same or different. And it's the same restaurants which stretch such a steak to pizza sizes, while keeping it just a couple of millimeters thick. Which is the main reason why one does not order that in a restaurant, as the amount and quality of meat is unknown until you bite.
16-XI-2019 - 24-VII-2026