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Austrian cuisine is known for its pastries and meat dishes, with Wiener Schnitzel being considered the national dish. Austrian food is heavily influenced by its neighbouring countries in Central Europe, including Hungary, Bohemia, Northern Italy, and Bavaria.
| Characteristics | Values |
|---|---|
| National Dish of Austria | Wiener Schnitzel |
| Other Names | Vienna Schnitzel, Weiner Schnitzel mit Beilagen |
| Ingredients | Veal or pork cutlet, flour, egg, milk, breadcrumbs, vegetable oil, curly parsley, lemon, potatoes |
| Preparation | Cutlets are tenderized, salted, coated in flour, egg mixture, and breadcrumbs, and then fried |
| Accompaniments | Potato salad, cucumber salad, French fries, sour cream, onions, fried potatoes |
| Variations | Schnitzel can be served with different sauces and sauteed vegetables |
| Origin | The dish has roots in Venice, Italy, and was brought to Austria by Count Radetzky in 1857 |
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Wiener Schnitzel
The designation "Wiener Schnitzel" first appeared in the 19th century, with the first known mention in a cookbook from 1831. In a popular southern German cookbook by Katharina Prato, it was mentioned as "eingebröselte Kalbsschnitzchen" ("breaded veal cutlets"). According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. However, linguist Heinz-Dieter Pohl proved this story to be false. Instead, Pohl suggested that the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book ("Guida gastronomica d'Italia"), which was published in German in 1871 as "Italien tafelt".
To prepare the Wiener Schnitzel, thin cutlets of meat are lightly coated in breadcrumbs and deep-fried in butter or lard until golden brown. The meat is typically veal, but pork is sometimes used as a substitute since it is cheaper. The cutlets are seasoned with minced parsley, salt, pepper, and nutmeg. They are then dipped in flour, followed by a mixture of eggs, cheese, and milk, and finally coated with breadcrumbs. The coated cutlets are refrigerated for at least an hour before being cooked.
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Austrian pastries
Austrian cuisine is known for its pastries, including the Kaiserschmarrn, a shredded pancake served with fruit compote, and the Apfelstrudel, a flaky pastry filled with sweet, spiced apples, raisins, and cinnamon.
One of the most famous Austrian pastries is the Sachertorte, a rich chocolate cake layered with apricot jam, traditionally served with whipped cream. The cake was first baked in 1832 by Franz Sacher, an apprentice baker, but it was his son Eduard Sacher who made it famous.
Another well-known Austrian pastry is the Linzer Torte, which is believed to be the world's first cake recipe to be written down. It has a crumbly hazelnut crust and a raspberry jam filling, topped with a lattice. It is a popular treat at Christmas.
The Topfenstrudel is another classic Austrian dessert. It features flaky, paper-thin layers of hand-stretched dough wrapped around a creamy filling of fresh farmer's cheese flavoured with lemon and vanilla, and finished with sweet raisins.
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Austrian cheese
Austria has a strong tradition of cheesemaking, with a wide variety of cheeses available, including both soft and hard cheeses. In fact, some of the country's cheeses, such as Vorarlberger Bergkäse, have gained fans far beyond its borders. This mountain cheese, produced in the western-most province of Vorarlberg, is known for its aromatic, tangy taste, which develops during a ripening period of at least six months. The recipe for this cheese was developed in the high mountains of western Austria, where fresh milk was readily available, and hard cheese could be stored for long periods, making it a staple in the inhospitable Alpine regions.
Austria's semi-hard cheeses, such as Gouda and Tilsiter, are also popular and widely produced throughout the country. These cheeses offer a diverse range of flavours and textures, from aromatic to mild, and from soft to firm. Another well-known Austrian cheese is Tiroler Graukäse, one of the oldest varieties in the country. This cheese is made from low-fat milk, with no chemical additives, resulting in a pure, natural product.
Overall, Austrian cheese is a delightful part of the country's culinary landscape, offering a range of flavours, textures, and varieties that are sure to please any cheese lover. From creamy soft cheeses to tangy hard cheeses, Austria's cheesemakers have perfected the art of transforming milk into delicious creations.
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Austrian sausages
Sausages are a common feature of Austrian cuisine, with the Würstelstand sausage stands being a common sight in the country's capital, Vienna. The sausages sold at these stands are usually served on a paper plate with bread (either a basic white roll or slices of dark bread), mustard, and ketchup.
There are four main types of sausage in Austria, made from pork, beef, or a combination of the two. One of the most famous Austrian sausages is the Käsekrainer, a decadent, cheese-filled variety. Käsekrainer sausages are made from a mixture of ground pork and fatback, along with fresh herbs and spices. They are then stuffed into casings and smoked or steamed over a blend of hardwoods, including apple wood. When cooked, the cheese inside melts, creating a mouthwatering, gooey centre.
Another well-known Austrian sausage is the Bosna or Bosner, a spiced bratwurst in a hot dog roll. This sausage is an integral part of the menu at the country's typical fast-food restaurants. The Wiener Würstelstand Spittelau outlet, located outside the Spittelau subway station, is particularly famous for its sausages.
Other varieties of Austrian sausage include the Sacherwürstel, a darker, higher-quality version of the Frankfurter, and the Grillwurst, which is similar to a Bratwurst but more heavily spiced. The Frankfurter, or Wiener, is a classic German sausage that is also commonly consumed in Austria. It is a thin, parboiled sausage made from pork and beef in a casing of sheep's intestine, then smoked at a low temperature.
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Austrian cakes
Another famous Austrian cake is the Linzer Torte, which is the world's first cake recipe to appear in written form. It is unique to the Upper Austrian capital of Linz. The Kardinalschnitte and Rehrücken are also typical cakes sold in the coffee houses of Vienna.
Other well-known Austrian cakes and pastries include the Kaiserschmarrn, the Krapfen (doughnuts), and the apple strudel.
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Frequently asked questions
The national dish of Austria is Wiener Schnitzel. It is a thin, fried veal or pork cutlet coated in breadcrumbs and served with sides like potatoes, cucumber salad, or French fries.
Other popular Austrian dishes include Marillenknödel (apricot dumplings), Tafelspitz (boiled beef in a broth of vegetables and spices), and Saftgulasch (a stew made with lean beef and onions). Austrian cuisine also includes pastries such as the Apple strudel and the Linzer Torte.
Austrians use a variety of meats, including beef, pork, chicken, turkey, and goose. They also have access to fresh milk and cheese from the Alpine regions, which is used in many traditional recipes.
