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. 

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one. The reason behind this switch is the fact that pork is much cheaper and more available than veal.

Today, most restaurants in Austria and Germany serve the Wiener schnitzel made with pork and not the real Wiener schnitzel. Luckily, they are obliged by law to state so on their menu. Schnitzel Wiener Art is prepared the same way as the traditional Wiener schnitzel. 

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper.

The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. 

The Viennese version of fried-chicken initially appeared in the 18th century and was especially esteemed during the Biedermeier period. The dish consists of a whole chicken, preferably smaller in size, which is generously rubbed with spices and lemon juice.

It is then cut into pieces that are dipped in egg wash, coated in flour, and then in breadcrumbs before they are fried until golden and crispy. Backhendl was originally prepared with a whole, deboned chicken, and the dish was traditionally served alongside fried offal, usually chicken liver and heart. 

Regarded as the Austrian answer to Hungarian-style goulash, Wiener saftgulasch is a hearty stew that consists of diced lean beef drenched in a thick, flavorful gravy. Although it has evolved from the Hungarian version of the dish, Austrian beef goulash is believed to be a gourmet delicacy of its own kind.

It is usually prepared with beef (traditionally lean beef shank), onions, tomato paste, and lard, while the combination is typically flavored with vinegar, Hungarian paprika, bay leaves, marjoram, caraway, lemon zest, juniper berries, sugar, salt, and black pepper. 

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper.

And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. 

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.

On St. Martin’s Day, November 11, stuffed goose is prepared as a traditional dish throughout Austria. The dish has many variations, but the goose is typically stuffed with chestnuts and dried plums, then roasted. When served, it is traditionally accompanied by red cabbage, potatoes, or knödel dumplings.

Martinigans is sometimes drizzled over with a gravy made with a combination of stock (made from giblets) and pan drippings.

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.