An Austrian classic: the Vienna-style veal cutlet. Passed on from generation to generation, fried in clarified butter and served with glazed parsley potatoes & cold-stirred lingonberries.
Served with chives, crispy dark bread cubes and baked potato spoon.
Historically first mentioned in the 17th century and a must ever since, served fresh out of the oven and complemented with cinnamon ice cream, apple chips and nut brittle.
Sometimes pictures say more than words.