In the Viennese traditions of appetizers, main dishes, soups and salads, gourmets believe there's nothing outstanding — but when it comes to sweets and desserts, the chefs of Vienna are true aces. The world's most famous Sacher was invented and is made right in Vienna. In fact, the cake's name is the surname of its inventor. Chocolate, with apricot jam and whipped egg whites — it's perfect, even when made at home. There's also plum butter and strudels, spritzel and Linzer torte, Mohr im Hemd, thin pancakes (crêpes in French), beuschel and so on.
A tasty homemade recipe is Austrian-style chicken. The bird is marinated in a mix of salt, black pepper and lemon juice, quartered (with the wings removed), breaded in flour, egg and breadcrumbs, and deep-fried or pan-fried. The meat comes out crisp on the outside, fragrant and tender within. It's served with light or potato salads, a slice of lemon and parsley. It's called Backhendl.
Zwiebelrostbraten is roast beef with onions. The meat is seasoned with salt, pepper, mustard and garlic, quickly seared on all sides in butter (a French influence) and finished in the oven. Onions are fried in the meat's fat, then paprika, flour, meat juices, broth or wine are added and reduced to a thick sauce. This simple, refined fillet is eaten with fried potatoes or pasta.
Austrian cuisine abounds with dishes from neighboring countries, but at this point it undoubtedly has a culinary face of its own.
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