• Saturday, November 28, 2020

Austrian Cuisine Recipes

Imperial Feast
By , CYJ Contributor
April 24, 2013

In the city of Mozart and Klimt, culture is serious business and demands proper attention. Thankfully, Vienna’s excellent selection of Grüner Vetliners and strong beers deserve just as much consideration. It’s easy to dine like royalty in the former hub of the Habsburg Empire, whether you fancy traditional Austrian food or lighter, modern takes on the classics. Indecisive? Our menu fuses the two, a blend of old and new, just like the city itself.

Crêpes with Smoked Trout, Dill, and Crème Fraîche


2 large eggs
3/4 cup whole milk
1/4 teaspoon salt
2 tablespoons dill
1 cup all-purpose flour
3 tablespoons unsalted butter, melted
8 oz boneless, skinless smoked trout fillets
1/2 cup crème fraîche
zest of 1 lemon



These rolled crêpes are a perfect bite of smoke, richness, and herbs. They’re ideal for a light lunch with a brightly dressed salad and glass of Grüner Vetliner.

Yield: 15 servings

Add the eggs, milk, salt, dill, and flour to the bowl of a food processor fitted with a metal blade. Pulse for 30 seconds. Cover bowl with saran wrap, and refrigerate for at least 1 hour.

Examine trout, and remove any remaining pin bones. Cut into thin slices. Wrap and refrigerate. Add crème fraîche and lemon zest to a small bowl. Mix well, wrap, and refrigerate.

Heat a 6-inch crêpe pan on medium heat. Brush pan with butter, and ladle several tablespoons of batter into pan. Swirl pan so batter is evenly distributed. Cook until crêpe is light brown, about 30 seconds per side. Place cooked crêpe on a plate, and repeat process with remaining batter.

To assemble: Place 1 or 2 slices of trout along edge of crêpe. Brush crème fraîche on top of trout, and roll crêpe into half-inch cylinder. Serve immediately.

Chicken Schnitzel


1 1/2 cups all-purpose flour
3 large eggs
2 1/2 cups breadcrumbs
4 chicken breasts, pounded to 1/8-inch thickness
1/2 cup extra virgin olive oil
2 tablespoons unsalted butter
1 tablespoon parsley, chopped fine
2 lemons, cut into wedges
kosher salt and fresh ground pepper, to taste


Vienna, synonymous with Mozart and the Royal Opera House, Klimt and Art Nouveau, schnitzel and sacher torte. For the famous schnitzel, veal is traditionally used, but we’ve substituted ultra-thin chicken breasts for a lighter approach. A healthy dose of lemon juice and parsley is a quick finishing touch.

Yield: 4 servings

Set up breading station: Add flour to a medium bowl; add eggs to a small bowl; add breadcrumbs to a large bowl.

Pat chicken dry, and season both sides with salt and pepper. Dredge chicken in flour, making sure breasts are completely coated. Dip entire breast in egg, shaking off excess. Add to bowl with breadcrumbs, and toss until evenly coated. Remove from bowl, and place on a sheet tray lined with parchment. Repeat process with rest of chicken.

Heat a large sauté pan on medium-high. Add 1/4 cup oil and 1 tablespoon butter. When foam from butter has subsided and oil is shimmering, add 2 chicken breasts. Cook for 2 minutes, flip chicken, and cook for another 2 minutes. Remove chicken from pan, and place on sheet pan lined with paper towels. Wipe out sauté pan, and repeat process.

To serve: Sprinkle parsley and lemon juice over chicken.

Dumplings with Melted Cheese and Caramelized Onions


2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 large yellow onions, sliced thin
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1 large egg yolk
1 cup whole milk
1 tablespoon parsley, minced
2 tablespoons melted butter
3 cups, shredded gruyère
1 tablespoon chives, minced



This is macaroni and cheese gone royal– tender, buttery dumplings with bubbling gruyère and sweet onions. A warning: As you pull it out of the oven, you won’t be able to resist digging a spoon in and tasting it immediately. Watch out– it’s a surefire way to burn your mouth!

Yield: 4 servings

Add oil and butter to a sauté pan on medium heat. When foam from butter has subsided and oil is shimmering, add onions. Season onions with salt and pepper. Cook, stirring frequently, for 10 minutes. Reduce heat to low, cover with a lid, and cook an additional 10–15 minutes until onions are very soft. Add onions to bowl with dumplings, and gently mix.

Brush an oven-safe dish with melted butter. Sift flour, salt, and pepper into a bowl. Add eggs, egg yolk, milk, and parsley to a separate bowl, and mix well. Add egg mixture to flour mixture, and gently mix until combined.

Bring several quarts of water to a boil, and season water with salt. Push batter through a spaetzle-maker or cheese-grater into water. Boil for 2–3 minutes, and strain dumplings. Place dumplings in buttered dish. Pour remaining melted butter over, and mix.

Preheat broiler to high. Sprinkle onions over dumplings. Top with gruyère, and place dish in oven. Broil until cheese is bubbling and light golden brown. Sprinkle chives on top, and serve immediately.

Apple Strudel


2 tablespoons Kirsch or Grand Marnier
1/2 tablespoon pure vanilla extract
1/2 cup golden raisins
1 2/3 cups sweet, firm apples, like Gala or Braeburn
3 tablespoons lemon juice
1 cup apple juice
1/4 teaspoon ground cinnamon
1/3 cup light brown sugar
5 sheets phyllo dough, thawed
6 tablespoons unsalted butter, melted
1/2 cup walnuts, chopped


Pastry in Viennese cafes– beautifully decorated, perfectly shaped, limitless options – will spark a gluttonous impulse or two. We’ve taken a few shortcuts from the traditional strudel, so you don’t need to spend all morning stretching out thin dough; this way you can indulge in the dessert sooner rather than later.

Yield: 6 servings

Add Kirsch, vanilla, and raisins to a small bowl, and set aside. Peel and core apples. Using a mandolin, slice apples as thin as possible into a bowl, and toss with lemon juice. Add apples and apple juice to a pan, and bring to a boil. Reduce to a simmer, and cook until apples are soft. Strain apples, and discard juice. Toss apples with cinnamon and sugar.

Preheat oven to 375˚F. Line a baking sheet with parchment paper. Place one sheet of phyllo onto parchment, and brush with melted butter. Repeat process with remaining phyllo. Leaving a 1-inch border at the bottom and 1/2-inch border on sides, evenly place apple in bottom quarter of phyllo sheet. Sprinkle raisins and Kirsch over apples, then top with walnuts. Starting at the bottom, gently roll dough into a tight cylinder. Place cylinder seam side down onto parchment, and brush lightly with melted butter.

Bake until phyllo is golden brown, about 30–40 minutes. Remove from oven, and allow to cool before serving.

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