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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":496,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":537,"countrySlug":538,"region":539,"baseServings":452,"prepMinutes":540,"cookMinutes":541,"difficulty":542,"course":543,"diet":545,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":535,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Almost always moisture. Pat the meat completely dry before flouring, shake off every loose speck of flour, and let the egg drip for a few seconds before it hits the crumbs. A wet or thickly floured surface turns to paste under the crumbs and slides off in the pan. Frying in fat that is not hot enough has the same effect, because the crust never sets quickly.","Why did my breading fall off?",{"answer":398,"question":399},"Yes, and most Austrian households do — but then it is called Schnitzel Wiener Art, not Wiener Schnitzel, and the distinction is protected by Austrian food labelling law. Pork loin behaves almost identically and needs roughly 30 seconds more per side. Chicken breast works too, pounded to the same thinness, though it dries out faster so watch it closely.","Can I make Wiener Schnitzel with pork or chicken?",{"answer":401,"question":402},"About 4 mm, thin enough that the cutlet looks translucent at the edges when held up to light but not so thin that it tears. Use the flat side of a mallet or a heavy pan and work from the centre outwards with pushing blows rather than hammering straight down, which punches holes. Put the meat between two sheets of plastic or baking parchment first.","How thin should the veal be pounded?",{"answer":404,"question":405},"Three usual causes: the crumbs were pressed onto the meat, the fat was too shallow, or the pan sat still. The Viennese crust forms when steam from the meat is trapped under a loose crumb layer while hot fat washes over the top, so you need at least 2 cm of fat at about 170°C and constant tilting and shaking of the pan while it fries.","Why is my crust not puffed and wavy?",{"answer":407,"question":408},"Warm Austrian potato salad dressed with beef broth and vinegar is the classic partner, plus a lemon wedge that should be squeezed over just before eating. Some houses add lingonberry jam, parsley potatoes or a simple green salad. Sauce is not served — a schnitzel is meant to stay dry and crisp, and gravy defeats the entire technique.","What is traditionally served with Wiener Schnitzel?",[410,411,412,413,414,415],"Dry breadcrumbs only, and never press them on. Lay the cutlet in the crumbs, tip the tray, let them fall over the top and lift it straight out — a pressed crust cannot puff.","Loosen the egg with a splash of cream or water so it coats in a thin film. A thick, ropey egg layer steams under the crumbs and turns the crust soft.","The fat should be 2 cm deep and hot enough that a crumb sizzles instantly, around 170°C. Shallow fat gives you a pale, greasy schnitzel every time.","Tilt and shake the pan the whole time so hot fat runs over the top of the schnitzel. That basting motion is what lifts the breading away from the meat.","Salt the veal before flouring, not after frying — the crust will not take salt once it has set.","Drain on a rack, never on paper. Paper traps steam under the schnitzel and softens the underside within a minute.","🍋","Wiener Schnitzel is a thin veal cutlet in a breadcrumb coat that is supposed to blister and lift off the meat rather than stick to it, so that a cooked schnitzel rattles slightly when you shake the plate. The taste is mild and clean — milky veal, toasted crumb, salt, a hard squeeze of lemon — and the whole point is texture: dry, crisp, wavy crust over meat that is barely three or four millimetres thick and cooks in about ninety seconds a side. In Austria the name is legally protected and means veal; anything else on the menu has to say Schnitzel Wiener Art, schnitzel in the Viennese style. It is not difficult cooking, but it is unforgiving cooking, because everything that goes wrong goes wrong in the pan.","The schnitzel that Vienna is famous for is almost certainly not Viennese in origin, and Austrians are relaxed about admitting it. The most repeated story — that Field Marshal Radetzky brought the recipe home from Milan in 1857, where cotoletta alla milanese had been breaded and fried for centuries — was traced back in the twentieth century to a single unsourced anecdote and has no documentary support at all. What is documented is that breaded, fried cutlets appear in Central European cookbooks well before the Radetzky story is supposed to have happened, and that gilding food in crumbs was a Renaissance trick that travelled north through the Habsburg lands along with everything else. The honest answer is that Milan and Vienna developed overlapping versions of the same idea, and that Vienna refined the technique into its final form.\n\nWhat is unmistakably Viennese is the discipline around it. Austrian food law protects the term: a Wiener Schnitzel is veal, full stop, and a restaurant selling pork under that name is breaking labelling rules, which is why menus are dense with the phrase \"Wiener Art\". The traditional frying fat is clarified butter or lard, never a thin film of oil, and the pan is kept moving so the hot fat washes over the top of the crust — the \"souffléing\" that makes the breading balloon. Old Viennese kitchen manuals are specific to the point of obsession about the crumbs: white bread, dried, ground fine, never fresh and never pressed onto the meat.\n\nOn the table it comes with almost nothing. A wedge of lemon, warm Erdäpfelsalat dressed with broth and vinegar, sometimes a spoon of lingonberry jam and a few capers with an anchovy if you order the Holstein-adjacent variants. The plates in the classic Viennese houses are enormous and the schnitzel hangs over the edge, which is not showmanship so much as arithmetic: pounded that thin, a single 150-gram cutlet covers a lot of porcelain.","Schnitzel is at its best within five minutes of leaving the pan and gets steadily worse after that, so cook it to order. Leftovers keep one day refrigerated and are traditionally eaten cold the next day, sliced into strips with potato salad — genuinely good, and better than reheating. If you must reheat, use a 200°C oven on a wire rack for 6–8 minutes; a microwave turns the crust to wet bread. Do not freeze cooked schnitzel. Breaded but unfried cutlets can be refrigerated for up to 2 hours, uncovered on a rack, before frying.",[421,422,423,424],"Uses the loose-crumb method that makes the coat puff and separate instead of gluing itself to the veal.","Enough fat, and a specific pan-basting motion, so you get the wavy Viennese crust at home without a deep fryer.","Honest about the veal-versus-pork question and how to adjust the timing if you cook the pork version.","Includes the Austrian doneness cues — crumb colour and sound — instead of a minute count you cannot verify.",[426,427,428,429,430],"Meat mallet or heavy pan for pounding","Wide, heavy frying pan (28 cm or larger)","Three shallow trays for breading","Wire rack","Kitchen thermometer (optional)",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},31,38,2,890,42,610,[439],"Warm Erdäpfelsalat dressed with beef broth and vinegar, a lemon wedge, and a green salad with pumpkin seed oil.",[441,444,447],{"name":442,"description":443},"Schnitzel Wiener Art","The pork version, legally required to carry a different name in Austria. Same method, cheaper meat, and what most people actually eat at home.",{"name":445,"description":446},"Cordon bleu","A thicker cutlet folded around ham and mountain cheese before breading — an Austrian and Swiss favourite where the cheese should run when cut.",{"name":448,"description":449},"Schnitzel mit Preiselbeeren","Served with lingonberry jam alongside the lemon. The sweet-sour berry against the fried crumb is a common Alpine pairing.",[451,457,461,465,471,474,478,483,488,493],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},4,"veal","veal cutlets from the top round or leg, about 150 g each","piece","For the schnitzel",{"qty":458,"name":459,"unit":460,"group":456},1.5,"fine salt","tsp",{"qty":462,"ref":463,"name":464,"unit":460,"group":456},0.5,"black-pepper","freshly ground black pepper",{"qty":466,"ref":467,"name":468,"unit":469,"group":470},120,"flour","plain flour","g","For the breading",{"qty":472,"ref":473,"name":473,"unit":455,"group":470},3,"eggs",{"qty":434,"ref":475,"name":476,"unit":477,"group":470},"heavy-cream","cream or water, to loosen the egg","tbsp",{"qty":479,"ref":480,"name":481,"note":482,"unit":469,"group":470},200,"breadcrumbs","fine dry white breadcrumbs","ideally stale white rolls, dried and ground",{"qty":484,"ref":485,"name":486,"unit":469,"group":487,"noScale":8},500,"butter","clarified butter or lard for frying","For frying",{"qty":489,"ref":490,"name":491,"unit":455,"group":492},1,"lemon","lemon, in wedges","To serve",{"qty":452,"ref":494,"name":495,"unit":455,"group":492,"optional":8},"parsley","parsley sprigs",[497,501,504,507,511,515,518],{"tip":498,"text":499,"title":500},"Nick the outer membrane in two or three places with a knife tip so the schnitzel does not curl in the pan.","Lay each veal cutlet between two sheets of baking parchment and beat it out with the flat of a mallet, pushing outwards from the centre rather than hammering down, until it is an even 4 mm thick and roughly the size of a side plate.","Pound the cutlets",{"text":502,"title":503},"Season both sides of the veal with the salt and pepper. Put the flour in one tray, the eggs beaten with the cream in a second, and the breadcrumbs in a third, in that order along your worktop.","Set up the breading line",{"text":505,"title":506},"Melt the clarified butter in a wide pan to a depth of about 2 cm and bring it to 170°C. A pinch of breadcrumbs dropped in should sizzle and rise immediately without browning in under three seconds.","Heat the fat",{"tip":508,"text":509,"title":510},"Bread each schnitzel immediately before it goes in the fat — the crumb coat goes soggy if it stands around.","Turn a cutlet in the flour and shake off all the excess, pass it through the egg letting the surplus drip away, then lay it in the crumbs and tip the tray so crumbs cover the top. Lift it straight out without pressing.","Bread one schnitzel at a time",{"text":512,"title":513,"timerSeconds":514},"Slide the schnitzel into the fat away from you and keep the pan moving, tilting and shaking so hot fat rolls over the top. After 60–90 seconds the underside should be a light nut brown and the crust visibly lifting and blistering.","Fry and baste",90,{"text":516,"title":517,"timerSeconds":514},"Flip with tongs and fry the second side for another 60–90 seconds to the same even gold. Lift onto a wire rack and let it drain for a moment; the crust should sound papery when tapped, not soft.","Turn once and finish",{"text":519,"title":520},"Fry the remaining cutlets, skimming loose crumbs from the fat between batches so they do not burn and darken the next schnitzel. Serve straight away with lemon wedges, parsley and warm potato salad.","Serve immediately","VEE-ner SHNIT-sel",[523,527,531],{"note":524,"swap":525,"original":526},"This is Schnitzel Wiener Art, sold everywhere in Austria and half the price. Pork is fattier and slightly sweeter, and needs about 30 seconds longer per side.","Pork loin, cut and pounded the same way","Veal cutlet",{"note":528,"swap":529,"original":530},"Plain oil fries fine but tastes flat. The late butter gives you some of the nutty aroma without burning through the whole cook.","Neutral oil with 2 tbsp butter added in the last 30 seconds","Clarified butter or lard",{"note":532,"swap":533,"original":534},"Closest to what Viennese kitchens use. Panko is too coarse and gives a spiky, Japanese-looking crust rather than a fine wavy one.","Stale white rolls blitzed and dried in a low oven, then sieved","Dry white breadcrumbs","wiener-schnitzel","Wiener Schnitzel (Viennese Breaded Veal Cutlet)","Wiener Schnitzel","austria","Vienna",25,15,"medium",[544],"main",[],[453,480,473,467,490],[548,551,553,555],{"alt":549,"src":550},"Golden Wiener Schnitzel with a puffed wavy crust on a white plate with a lemon wedge and parsley","\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-1x1.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-4x3.jpg",[558,559,560,561,562,563,564],"wiener schnitzel","veal cutlet","breaded","vienna","austrian","fried","schnitzel","2026-08-19","dishroute-kitchen","Veal pounded thin, coated in flour, egg and dry crumbs, then swum in hot fat until the crust puffs away from the meat in golden waves. Lemon and potato salad, nothing else.",{"en":569},"\u002Frecipe\u002Fwiener-schnitzel",{"items":571,"total":773,"page":489,"limit":828,"hasMore":829},[572,599,632,658,686,714,742,768,795,818],{"slug":573,"title":574,"shortTitle":575,"nativeName":575,"countrySlug":538,"region":576,"baseServings":452,"prepMinutes":577,"cookMinutes":577,"restMinutes":578,"difficulty":542,"course":579,"diet":580,"mainIngredients":581,"images":583,"keywords":593,"publishedAt":565,"updatedAt":565,"authorSlug":566},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",30,60,[544],[],[582,480,473,467],"chicken",[584,587,589,591],{"alt":585,"src":586},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[573,594,595,596,562,597,598],"fried chicken","styria","breaded chicken","biedermeier","deep fried",{"slug":600,"title":601,"shortTitle":602,"nativeName":602,"countrySlug":538,"region":603,"baseServings":604,"prepMinutes":605,"cookMinutes":540,"restMinutes":541,"difficulty":606,"course":607,"diet":609,"mainIngredients":612,"images":617,"keywords":627,"publishedAt":565,"updatedAt":565,"authorSlug":566},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",6,20,"easy",[608],"side",[610,611],"dairy-free","gluten-free",[613,614,615,616],"potato","onion","stock","vinegar",[618,621,623,625],{"alt":619,"src":620},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[600,628,629,630,631,561,595],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":633,"title":634,"shortTitle":635,"nativeName":635,"countrySlug":538,"region":539,"baseServings":452,"prepMinutes":541,"cookMinutes":540,"restMinutes":577,"difficulty":606,"course":636,"diet":639,"mainIngredients":640,"images":642,"keywords":652,"publishedAt":565,"updatedAt":565,"authorSlug":566},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe",[637,638],"soup","appetizer",[],[615,467,473,641],"milk",[643,646,648,650],{"alt":644,"src":645},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[633,653,654,655,656,561,657],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":659,"title":660,"shortTitle":661,"nativeName":661,"countrySlug":538,"region":662,"baseServings":452,"prepMinutes":605,"cookMinutes":605,"restMinutes":541,"difficulty":606,"course":663,"diet":665,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":565,"updatedAt":565,"authorSlug":566},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[664,544],"dessert",[666],"vegetarian",[467,473,641,668],"raisins",[670,673,675,677],{"alt":671,"src":672},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[659,680,681,682,683,684,685],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"countrySlug":538,"region":690,"baseServings":452,"prepMinutes":578,"cookMinutes":605,"restMinutes":577,"difficulty":691,"course":692,"diet":693,"mainIngredients":694,"images":697,"keywords":707,"publishedAt":565,"updatedAt":565,"authorSlug":566},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[544],[666],[695,613,696,467],"quark","mint",[698,701,703,705],{"alt":699,"src":700},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[708,709,710,711,712,713,696],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":538,"region":719,"baseServings":604,"prepMinutes":541,"cookMinutes":9,"restMinutes":720,"difficulty":606,"course":721,"diet":723,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":565,"updatedAt":565,"authorSlug":566},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[638,722],"snack",[666],[695,725,726,485],"paprika","capers",[728,731,733,735],{"alt":729,"src":730},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye 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