Muffins recipes

National dish of Austria

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  • Independence: 27. 7. 1955
  • Capital: Vienna
  • Official language: German
  • Population: 8 414 638
  • Area: 83 855 km2
  • International code: AT
  • Currency: Euro (€)
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Wiener Schnitzel


  • 8 veal cutlets about 90 g (0,2 lb) each
  • 4 eggs
  • 200 g (1 cup) breadcrumbs, very fine
  • 100 g (1 cup)  flour, fine
  • 300 ml (0,5 pt) butter
  • 100 ml (0,2 pt) vegetable or peanut oil
  • salt
  • lemon slices and fried parsley for garnish
Wiener Schnitzel national food (dish) of Austria


Tenderize the veal to about 2 - 4mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the crumbing becomes "fluffy". Remove, and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon. Tips: Make sure to use high-quality, very fine breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. Also, butter is essential to give the schnitzels a typical "nutty" taste. Suggested side dishes: Parsley-tossed potatoes and salad


Schnitzel is a traditional Austrian dish made with boneless meat thinned with a hammer (escalope-style preparation), coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German cuisine. In Austria, the dish called Wiener Schnitzel (Viennese schnitzel), is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. Although the traditional Wiener schnitzel is made of veal, it is now often made of pork. When made of pork, it is often called Schnitzel Wiener Art in Germany. In Austria, by law it has to be called Wiener Schnitzel vom Schwein (vom Schwein meaning from pork or pig) to differentiate it from the original. In Austria and Germany, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and various other herbs. There is a debate as to where schnitzel originated. Some say it appeared in Vienna during the 15th or 16th century. One hypothesis is that it could have been brought to Austria during the Battle of Vienna in 1683 by Polish and German troops. According to another hypothesis, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1845. Variants of this dish are common around the world.

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