Let’s begin with national dish of Austria: the Wiener Schnitzel. Believe it or not, the Wiener Schnitzel actually has its roots in Venice, Italy, not in Vienna as its name suggests. Italian chefs have been
preparing this type of breaded, pan fried veal since the 16th century, though this technique can be traced back to the Jewish population of Constantinople. This method of preparation appealed to field marshal Joseph Radetzky, who took the recipe as a “spoil of war” after his occupation of Milan. It was perfected during the height of the Empire, and Wiener Schnitzel and Austria have since become synonymous. Certain rules of preparation make the Wiener Schnitzel the Wiener Schnitzel. The dish must be made from veal cutlet, the most tender meat found in young cattle. If pork or beef are prepared in a similar style, it may not be called Wiener Schnitzel, but Schnitzel nach Wiener Art, or Viennese style Schnitzel (which means slice).