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Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈviːnər ˈʃnɪtsəl / 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 served without sauce. It is one of the best known ...
Although presumably derived from French soufflé dishes, Salzburger Nockerl, like Kaiserschmarrn or Apple strudel, has become an icon of Austrian cuisine.Legend has it that the dish was invented by Salome Alt (1568–1633), the mistress of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century.
The primary ingredients of Karađorđeva šnicla include steak, breadcrumbs, flour, oil, and eggs, while stuffing often includes kaymak. [7] [14] According to the classic recipe, the steak is pestled into a rectangle form, filled with kaymak, and then rolled into flour and eggs.
It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course. Germknödel is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough enriched with sugar and fat, usually butter. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon.
Kaiserschmarrn served with whipped cream, blueberry and fruits. Kaiserschmarrn (German pronunciation: [ˈkaɪ̯zɐˌʃmaʁn] ⓘ) or Kaiserschmarren (German: [ˈkaɪ̯zɐˌʃmaʁən] ⓘ) [1] (' Emperor's Mess ' [2]) is a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I, who was fond of this fluffy shredded pancake.
Mohr im Hemd, served in a Viennese coffee house. Bare, without sauce or cream. Mohr im Hemd (German: [moːɐ̯ ɪm hɛmt] ⓘ, literally " Moor in [a] shirt") is an Austrian dessert. It consists of a chocolate pudding topped with whipped cream, hence the name. In modern times, the dish is often prepared with breadcrumbs to form a solid mass ...
Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl ...
Dumplings made with quark cheese (German: Topfenknödel; Hungarian: túrógombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel. In Brazil, German immigrants traditionally make Klöße with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.