Authentic german potato salad with a vinegar
dressing and fresh parsley
Golden, crispy fried, breaded chicken leg meat served traditionally with fresh lemon and a cranberry compote
A very rich Belgian Callebaut chocolate mousse, beautifully decorated with sponge cake and orange cream
The designation "Wiener Schnitzel" first appeared in the end of the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen. According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz Dieter Pohl discovered that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1969 in an Italian gastronomy book (Guida gastronomica d'Italia), which was published in German in 1971 as Italien tafelt, and it is claimed that the story instead concerned the cotoletta alla milanese.