Today we're heading to the heart of Europe — to Austria, where the culinary traditions of the Habsburg Empire have turned into refined classics. We're making two legendary dishes that Austrians consider national treasures.
🥩 Wiener Schnitzel
A thin veal cutlet in crispy golden breading — the calling card of Austrian cuisine. Incredibly crunchy on the outside, the most tender juicy meat on the inside.
Ingredients:
• Veal tenderloin or loin — 4 pieces, 150-180 g each
• All-purpose flour — 100 g
• Chicken eggs — 3 pcs
• Breadcrumbs (very fine!) — 200 g
• Vegetable oil (refined) — 300 ml for frying
• Butter — 50 g
• Sea salt — to taste
• Lemon — 1 pc for serving
• Fresh parsley — small bunch
Preparation:
Prepare the meat: place each piece of veal between two sheets of plastic wrap and carefully pound with a meat mallet to 3-4 mm thickness. Work from the center outward so the meat becomes uniformly thin. Readiness criterion: the piece should be almost translucent when held up to light, but without tears.
Prepare three deep plates for breading: pour flour into the first, beat eggs with a pinch of salt until smooth in the second, pour breadcrumbs into the third. Salt the pounded meat on both sides and let rest 5 minutes.
Bread the schnitzels: first, coat each piece completely in flour, shake off excess. Then dip in egg, let excess drip off. Finally, thoroughly coat in breadcrumbs, lightly pressing them into the meat with your palm. Readiness criterion: breading should evenly cover the entire surface without bare spots.
In a large skillet (at least 28 cm) heat a mixture of vegetable and butter oil over medium heat. There should be enough oil — a layer of 1-1.5 cm. Test the temperature by dropping in a bread crumb: it should sizzle and brown in 30 seconds. Oil readiness criterion: temperature 170-180°C.
Carefully place the schnitzel in the oil — it should float freely without touching the bottom completely. Fry 2-3 minutes on one side without covering. Periodically spoon hot oil over the top — this creates the characteristic "waves" in the breading. Readiness criterion: the bottom side has turned golden brown.
Flip the schnitzel once and fry another 2-3 minutes. Important: don't flip multiple times! The meat should simmer in the oil while the breading puffs up and becomes wavy. Readiness criterion: schnitzel has acquired an even golden color, breading has puffed and is crispy, clear juice releases when pressed.
Remove the finished schnitzel and place on paper towels for 30 seconds to absorb excess fat. Serve immediately on a preheated plate with a lemon wedge, fresh parsley leaves, and traditional sides — potato salad or boiled potatoes with herbs. Dish readiness criterion: when cut, meat is white, juicy, breading is crispy and doesn't separate from the meat.
💡 Fact: According to Austrian law from 1998, the name "Wiener Schnitzel" can only be applied to a dish made from veal. If pork or chicken is used, it must be called simply "Viennese-style schnitzel." A classic schnitzel should be bigger than the plate and hang over the edges!
🍖 Tafelspitz
Boiled beef tenderloin in aromatic broth with vegetables — Emperor Franz Joseph I's favorite dish. The most tender meat, melting in your mouth, served with horseradish, apple purée, and crispy fried potato pancakes.
Ingredients:
• Beef tenderloin (upper part of the rump) — 1.2 kg in one piece
• Beef bones for broth — 500 g
• Large carrots — 3 pcs
• Celery root — 1 medium (about 300 g)
• Leeks — 2 stalks
• Yellow onions — 2 large bulbs
• Parsley root — 1 pc (or substitute with a bunch of parsley)
• Black peppercorns — 10 pcs
• Bay leaves — 2 pcs
• Sea salt — 2 tbsp
• Fresh horseradish — 100 g (or prepared horseradish)
• Tart apples (Granny Smith) — 3 pcs
• Sugar — 1 tsp
• Chives or green onions — bunch for serving
Preparation:
In a large pot (at least 5 liters) bring to a boil 3 liters of cold water with the beef bones. As soon as the water boils, drain it completely — this removes protein foam and cloudiness. Rinse the bones and pot, cover the bones with 3 liters of fresh cold water and bring to a boil over medium heat. Readiness criterion: broth is clear, without gray foam.
Prepare the vegetables: peel carrots and celery root and cut into large pieces 4-5 cm. Cut leeks lengthwise, thoroughly rinse out sand and cut into 5 cm pieces. Cut onions in half with the peel on (it will give the broth a beautiful golden color). On a dry skillet, char the onion halves cut-side down until dark brown — this adds depth of flavor.
When the broth with bones boils, reduce heat to minimum, add all vegetables, charred onions, peppercorns, bay leaves, and salt. Simmer on very low heat for 1.5 hours covered. Readiness criterion: broth is aromatic, clear, vegetables are soft, liquid is gently bubbling but not boiling hard.
Carefully lower the whole piece of beef into the boiling broth. Water should completely cover the meat — if needed, add boiling water. Cook on minimum heat for 2-2.5 hours, not allowing vigorous boiling. Regularly skim off foam. Readiness criterion: meat has become soft, easily pierced with a fork, but doesn't fall apart into fibers.
While the meat cooks, prepare apple purée: peel apples and core them, cut into wedges. Stew in a saucepan with 2 tbsp water and sugar covered for 15 minutes until completely softened. Mash with a fork or blend until smooth. Readiness criterion: purée is smooth, sweet-and-sour, consistency of thick sour cream.
Grate fresh horseradish on a fine grater (work in a ventilated space!). Mix with 1 tbsp apple vinegar, a pinch of salt and sugar. Readiness criterion: horseradish is pungent, moist but not watery.
When the meat is ready, remove it with a slotted spoon, let the broth drain off and place on a cutting board. Cover with foil and let rest 10 minutes. Strain the broth through a fine sieve. Slice the meat across the grain into 1 cm thick slices. Serve in a deep plate: arrange meat slices, pour over a ladle of hot broth, add boiled carrots and celery root from the broth. Serve sauces separately: horseradish, apple purée, and finely chopped chives. Dish readiness criterion: meat is most tender, melts in the mouth, broth is clear and aromatic.
💡 Fact: Tafelspitz was Emperor Franz Joseph I's daily dish — he demanded it for lunch almost every day throughout his 68-year reign! The name comes from German "Tafel" (table) and "Spitz" (tip) — it's a special triangular beef cut with a thin layer of fat that makes the meat exceptionally tender.