Cuisine
Austrian recipes
This collection brings together Austrian recipes passed down through generations of family cooks, capturing the warmth and tradition of Alpine kitchens. These dishes range from crispy golden Wiener Schnitzel, perfect for Sunday dinners and special celebrations, to fluffy torn Kaiserschmarrn pancakes that transform simple ingredients into beloved puddings. Families reach for these recipes when they want comfort food that feels both elegant and homely, whether preparing a festive meal or recreating childhood memories. Each recipe carries the authentic touch of home cooks who've kept these Austrian traditions alive across continents and decades.
2 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Austrian cooking questions
What makes Wiener Schnitzel authentic?
Authentic Wiener Schnitzel uses veal, not pork or chicken, pounded thin and coated in flour, beaten egg, and breadcrumbs. It's fried in clarified butter or lard until golden. The coating should puff slightly away from the meat, creating a light, crispy texture that's never greasy.
Can I make Kaiserschmarrn in advance?
Kaiserschmarrn is best served immediately whilst fluffy and warm. However, you can prepare the batter up to an hour ahead and refrigerate it. The torn pancake doesn't store well as it becomes dense and loses its signature light texture when reheated, so cook just before serving.
What's the difference between Austrian and German cuisine?
Austrian cuisine shows stronger Hungarian and Italian influences, featuring more veal, dumplings, and pastries like Sachertorte. It's generally lighter and sweeter than German food. Whilst both share schnitzel and strudel, Austrian cooking emphasises Viennese coffeehouse culture and imperial Habsburg traditions with refined, delicate flavours.
