Category: Chicken and Poultry
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Naturschnitzel – An Austrian Classic
Naturschnitzel was actually the first schnitzel I ever made. I first learned how to make it during cooking lessons at my middle school, and later made it again at the HBLA. So although Wiener Schnitzel might be the Austrian schnitzel everyone knows, Naturschnitzel was the one I learned to cook first. I even chose Naturschnitzel…
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Zigeunerschnitzel (Paprikaschnitzel)
Traditionally, this dish was known as Zigeunerschnitzel in Austria and Germany, and that is still the name many people of my generation grew up hearing. However, the word Zigeuner is now widely recognised as a derogatory term for Romani and Sinti people. As a result, many restaurants and food manufacturers have renamed the dish. Common…
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Paprikahendl – Creamy Austrian Paprika Chicken
Paprikahendl has been a family favourite in our house for years. It is one of those comforting dishes that feels simple, hearty and full of flavour at the same time. Tender chicken, sweet peppers and a creamy paprika sauce make it perfect for a cosy dinner with Spätzle, rice or potatoes. For my children I…
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Backhendel Salad – Fried Chicken Salad
When Austrians think of Backhendl, they think of golden, crispy fried chicken – a true classic of Viennese cuisine. But in the warmer months, or for a lighter meal, it often appears in the form of Backhendl Salat: crispy chicken strips served on a bed of fresh seasonal salad, drizzled with vinaigrette and, in many…
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Wiener Schnitzel mit Erdäpfelsalat – Austria’s Golden Classic
There’s just something utterly joyful about a golden, crispy schnitzel—it’s a bit of Austria’s soul on a plate, and it happens to be absurdly comforting. Back in Vienna, few things beat the classic Wiener Schnitzel, pounded thin, lovingly breaded, and crisp-fried until it’s whisper-light and lacy. Paired with Erdäpfelsalat—the Austrian-style potato salad with a delicate…