The Wiener Schnitzel is the most famous Viennese specialty. The traditional Wiener Schnitzel is made from veal, but pork is also available. Whether the Wiener Schnitzel was inspired by the Cotoletta alla Milanese has not been proven. However, the preparation is similar.
The veal is cut and unfolded, making it flat and large. Then the meat is pounded, which makes it thinner. The meat is salted and dusted with flour. Now pull it through mixed eggs and put it in breadcrumbs on both sides. The Wiener Schnitzel is fried in a pan with clarified butter and deep-fried on both sides until it is golden brown. The finished schnitzel is briefly placed on kitchen paper to allow excess fat to drain off. The Wiener Schnitzel comes with lemon and parsley on the plate. Potato salad and lingonberry jam are served as side dishes. In the restaurant you should ask which side dishes are served with the schnitzel. In good restaurants you can choose your own side dish or order the schnitzel without a side dish.
Kren is the Austrian word for horseradish. Krenfleisch is cooked pork with a sauce made from horseradish.
The porkbelly meat is boiled in a linen bag in vinegar-water together with carrots, beetroot, celery and onions. After cooking, the meat is cut into slices and served with horseradish sauce. The sauce is made from butter, flour, horseradish and cream with pepper and salt. The side dishes are usually potatoes or dumplings.
The Viennese boiled beef is prepared in a similar way, but boiled ox breast is used as meat and the grated horseradish is just a small side dish.
The "Kaiserschmarrn" is a very substantial dessert that is widespread in Austria and Bavaria. The word "Schmarrn" means to grind but is also used as "nonsense". How the emperor "Kaiser" came to be is not clearly documented, there are many different stories about this. What is certain is that the Austrian Emperor Franz Joseph enjoyed this dish very much. That is probably why it was named after him.
The Kaiserschmarrn is a shredded egg pancake with stewed plums and powdered sugar.
Flour, egg yolk and milk are mixed together to form a dough. The egg whites are beaten into snow with sugar and salt and carefully stirred into the dough. The dough is fried on both sides in a pan with butter and raisins and then divided with two forks.
"Zwetschgenröster" is a plum compote. Pitted plums are cooked with water and sugar. Cloves, cinnamon and lemon are used as spices.
The apple strudel "Apfelstrudel" is an Austrian pastry that has spread throughout Central Europe. It's a puff pastry roll with a filling of apple pieces and raisins. With the apple strudel there is "Schlagobers" (whipped cream), vanilla sauce or vanilla ice cream. In Austria, apple strudel is usually eaten without any extras. Café Landtmann is famous for its original Viennese apple strudel (photo).
The strudel dough is made from wheat flour, water and cooking fat. Constant milling and a longer rest period make the dough extremely stretchy, rolled out it is very thin. On top of the dough, the chopped apple pieces are formed into a long filling with raisins, cinnamon and sugar. The filling is now on the edge of the dough and is then rolled until the dough has been wrapped several times around. Baking creates a thin puff pastry around the apple filling.
After baking, the long apple strudel is sprinkled with powdered sugar and cut into strips.
In the Café Residenz you can see how the apple strudel is made > see link.
Buchteln are yeast pastries that are served with vanilla sauce. Buchteln are available with and without filling. "Powidl" (plum puree) is usually used as a filling.
Mix the yeast with the sugar and milk, then add a little flour. Let the dough rise for about an hour. Melt the butter and mix it with the milk, sugar, egg, salt, vanilla sugar and a grated lemon zest. Then knead together with the yeast dough and let it rise again until it has doubled in volume. Roll out the dough and cut into square pieces. Brush a baking sheet with butter and place the Buchteln next to each other. Bake at 180 ° C for about 30 minutes until the Buchteln are golden brown.
With a little practice, the Buchteln look like in Café Schwarzenberg (photo).
Mix the butter with powdered sugar, vanilla sugar and egg yolk. Melt the dark couverture and add it. Beat egg whites with sugar until stiff. Mix the egg whites and flour with the butter dough. Bake the dough in a round cake pan for about an hour. Let the finished cake cool and cut horizontally into two equal parts. Brush both parts with apricot jam and place on top of each other. The glaze consists of couverture that is melted together with water and powdered sugar. Mix the glaze well and let it cool down a little bit. Then spread it on the cake and distribute it evenly.