One of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or french fries. The dish is protected under Austrian law, and—if it is to be called Wiener schnitzel—it must be made with veal. However, pork is often used instead of veal because it's more available and cheaper. Such a schnitzel is not considered a real Wiener schniztel and is referred to as Wiener schnitzel vom schwein (lit. Wiener schnitzel from pork) or schnitzel Wiener art (lit. Viennese style schnitzel). But sadly, these days, the schnitzel made with pork is what most people consider the real-deal Wiener schnitzel. Even Figlmüller, probably the most popular schnitzel spot in Vienna, offers both the Wiener schnitzel made with pork and the one made with veal. Despite this dish being one of Austria's most popular offerings, it has been suggested that this Austrian national dish was actually invented elsewhere. According to one legend, in the 19th century, Austrian field marshal Josef Radetzky supposedly brought the schnitzel to Vienna upon returning home from Italy, where he had enjoyed the Milanese cotoletta, a dish that bears quite a strong resemblance to the Viennese classic. Regardless of its true origins, the crispy yet tender Wiener schnitzel remains a favorite in Austria and beyond.
Even though tafelspitz is today one of the most popular Austrian dishes, this succulent boiled veal dish was once reserved only for the ruling class, and it was the favorite dish of Emperor Franz Joseph I. According to the 1912 imperial cookery book, tafelspitz was standard fare at the court, and "his Majesty’s private table was never without a fine piece of boiled beef." The name tafelspitz (lit. a tip [of meat] for the table) refers to a cut from the top hind end of the cow just below the tail, though some cooks prefer to use top round or chuck for this dish, while the richest and juiciest meat comes from a leg cut called beinfleisch. Regardless of the cut, the meat is always simmered slowly with root vegetables. Some chicken pieces and a marrow bone may also be added to the mix, and the pot is constantly skimmed, resulting in a crystal clear broth. Traditionally, tafelspitz is eaten in separate courses: first comes the broth that's served hot in bouillon cups, followed by tender slices of beef which are usually accompanied by potatoes, carrots, and a creamy apple-horseradish and chive sauce.
Kalbsrahmgulasch is a creamy veal stew originating in Austria, especially associated with Viennese cuisine and Central European culinary practices. It is a variation of goulash that replaces the strong paprika-heavy seasoning of its Hungarian cousin with a milder, cream-based sauce, creating a more delicate and subtle dish. The use of veal, known for its tender texture and light flavor, reflects a preference in Austrian cooking for refined meat preparations, especially in dishes that prioritize balanced richness over intensity. The word "Rahm" refers to cream, indicating the defining element of the sauce, which sets it apart from other types of goulash found across Central Europe. The dish is made by slowly braising cubes of veal, typically from the shoulder or leg, in a sauce built from sautéed onions, broth or stock, and light seasoning such as white pepper, lemon juice, and sometimes a splash of white wine. The onions are finely chopped and cooked gently until they become soft and nearly melt into the base of the sauce, contributing body and sweetness. Once the veal is tender, sour cream or heavy cream is added to the cooking liquid, giving the dish its creamy consistency and pale color. The sauce is sometimes lightly thickened with flour or roux to help it coat the meat evenly. The seasoning is intentionally mild, designed to let the flavor of the veal and the richness of the cream come through without overpowering them with spice or acidity. Kalbsrahmgulasch is commonly served with soft, neutral sides that absorb the sauce well. In Austria, it is often accompanied by egg noodles such as spätzle, potato dumplings, or bread dumplings, depending on regional preference and occasion. While it is rooted in domestic cooking, it also appears on the menus of restaurants specializing in Austrian and Central European fare.
Zigeunerschnitzel is a German specialty consisting of a thin, breaded, and pan-fried veal cutlet (but pork, or chicken can also be used) that is finished with a spicy sauce on top just before serving. This schnitzel was named after the sauce it is topped with, which is called zigeuner sauce or gypsy sauce and is typically made with a combination of bell peppers of different colors, onions, tomato paste or tomatoes, mushrooms, wine, water, broth, and spices such as sweet and hot paprika. In Germany, the dish is not a common home-cooked meal but a typical food item that can be enjoyed at restaurants, cafeterias, and food stalls. Zigeunerschnitzel is usually accompanied by sides such as french fries, salzkartoffeln (salt potatoes), and salads, but it also pairs well with rice or spätzle. The name of this dish has been deemed offensive and politically incorrect toward the Romani people, which has led to a ban of its use in some parts of Germany and the rise of alternative names for this schnitzel such as balkanschnitzel or paprikaschnitzel.
Gefüllte Kalbsbrust nach Wiener Art is a traditional meat dish originating from Vienna and consists of stuffed breast of veal. The dish is usually made with a combination of breast of veal, Kaisersemmeln bread rolls, milk, butter, eggs, parsley, nutmeg, salt, and pepper. The bread rolls are cut into cubes, soaked in milk, and mixed with melted butter, parsley, and eggs. A pocket opening is made in the veal breast, and it's filled with the stuffing before it's tightly sewn with a thread. The meat is seasoned with salt and pepper, topped with flakes of butter, and placed into a baking dish. It's roasted on both sides while being regularly basted. Once done, the meat is cut into slices and served on warmed plates. It's recommended to serve tomato, cucumber, or lettuce salad on the side as an accompaniment. In the past, this dish was often served on holidays or Sundays.
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For the “Top 5 Austrian Veal Dishes” list until July 15, 2026, 1,000 ratings were recorded, of which 826 were recognized by the system as legitimate.
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