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The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the Apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Wiener Schnitzel , a traditional Austrian dish made with boneless meat thinned with a mallet ( escalope -style preparation), and fried with a coating of flour, egg, and ...
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
Printable version; In other projects Wikimedia Commons; Wikidata item; ... Pages in category "Austrian cuisine" The following 78 pages are in this category, out of 78 ...
In 1997, Wolfgang Fröhlich, Holocaust denier [5] and former district council member for the Freedom Party, alleged that Adolf Hitler's favorite food was Eiernockerl. [6] Some restaurants in Austria started advertising the dish as a "daily special" for the 20th of April, which is Hitler's date of birth. [6]
Austrian cuisine, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by German, Hungarian , Czech , Jewish , Italian and Polish cuisines, from which both dishes and methods of food preparation have often ...
The Viennese coffee house is such an important part of the cuisine and culture of Vienna, [4] that the concept is listed as "Intangible Cultural Heritage" in the Austrian inventory of the "National Agency for the Intangible Cultural Heritage", a part of UNESCO. The Viennese coffee house is described in this inventory as a place, "where time and ...
Mohnflesserl or Mohnstriezerl is a traditional Austrian pastry in the form of a braided bun. [2] It is typically sprinkled with poppy seeds and, especially in Upper Austria , with salt , and sometimes served glazed .
Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox. This cut is typically known in the United States as the standing rump or top round, depending on the nomenclature of cuts used. The British cut is called "topside"; in Australia, it is called the rump cap.
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