Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 46. Chapters: Schnitzel, Goulash, Mozartkugel, Vienna bread, Meatloaf, Sachertorte, Cabbage roll, Apple strudel, Spatzle, Open sandwich, Swiss roll, Heuriger, Speck, Porkolt, Knodel, Palatschinke, Liptauer, Floating island, Rouladen, Kaiserschmarrn, Egg drop soup, Viennese cuisine, Gugelhupf, Codex Alimentarius Austriacus, Weisswurstaquator, Linzer torte, Roast goose, Rum ball, Kaiser roll, Tafelspitz, Salzburger Nockerl, Germknodel, Eierpunsch, Sour cherry soup, Spanische Windtorte, Powidl, Schupfnudel, Buchteln, Vanillekipferl, Mohnnudel, Punschkrapfen, Wiener Melange, Bosna, Vanillerostbraten, Hendl, Neapolitan wafer, Prato, Muskatzimerle. Excerpt: Schnitzel (German pronunciation: ) is a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. It is a popular part of Viennese and Austrian cuisine. In Austria, the dish called Wiener Schnitzel (Viennese schnitzel), is traditionally garnished with a lemon slice and either potato salad or potatoes with parsley and butter. Although the traditional Wiener schnitzel is made of veal, it is now often made of pork. When made of pork, it is often called Schnitzel Wiener Art in Germany. In Austria, by law it has to be called Wiener Schnitzel vom Schwein to differentiate it from the original. In Austria and Germany, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and other various herbs. There is a debate as to where schnitzel originated. Some claim Milan, northern Italy, as cotoletta alla milanese, though others say it appeared in Vienna during the 15th or 16th century. One hypothesis is that it could have been brought..