Austrian

A creative take on Ajngemahtec, where the traditional veal or chicken is served alongside or mixed with soft, pillowy potato gnocchi, offering a delightful textural contrast and a more substantial meal.

Veal or Chicken (cubed) · Butter · Onion (finely chopped) · All-purpose flour

A traditional Viennese dish featuring tender veal or chicken simmered in a creamy, herb-infused sauce with seasonal vegetables like carrots, peas, and celery. It's a comforting and flavorful one-pot meal.

Veal or Chicken (cubed) · Butter · Onion (finely chopped) · All-purpose flour

The quintessential Viennese dish, a thin, breaded, and pan-fried veal cutlet, known for its delicate crispiness and golden-brown hue. Served traditionally with a lemon wedge and parsley.

Veal cutlets (top round or leg) · All-purpose flour · Eggs · Breadcrumbs (fine, plain)