How to pronounce Wiener Backhendl

In the International Phonetic Alphabet it is /ˈviːnɐ ˈbakˌhɛndl̩/. In plain English letters that is VEE-ner BAHK-hen-del, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Wiener Backhendl?

Wiener Backhendl is a main dish of Austria. Where it comes from: Vienna. People usually eat it at lunch or dinner. Its main ingredients are chicken, egg and wheat & flour. It tastes savory.

Where Wiener Backhendl comes from

Wiener Backhendl is one of 29 signature dishes of Austria on this map. See all dishes from Vienna.

• Wiener Schnitzel · Main dish · Vienna

  A Wiener Schnitzel is a veal cutlet pounded thin, coated in flour, egg and breadcrumbs and fried in lard or butter until the crust puffs up away from the meat.

• Sachertorte · Dessert · Vienna

  In 1832, 16-year-old Franz Sacher, an apprentice in the kitchen of Prince Metternich in Vienna, had to make a dessert when the head chef fell ill.

• Tafelspitz · Main dish · Vienna

  Tafelspitz, "tip of the table", is boiled beef in broth, a classic of Viennese cooking that is popular all over Austria and in neighbouring Bavaria.

• Viennese apple strudel Wiener Apfelstrudel · Dessert · Vienna

  Apple strudel is a traditional Viennese pastry, loved across Austria and the lands that once belonged to the Austro-Hungarian Empire, from Bavaria and the Czech Republic to Slovenia, Croatia and northern Italy.

• Wiener Melange · Drink · Vienna

  The Wiener Melange, usually just called a Melange, is a Viennese coffee speciality.

• Beuschel · Main dish · Vienna

  Beuschel is a ragout of lungs and other offal, such as heart, kidneys, spleen and tongue, from calf, beef, pork or game.

Food of Austria

Dishes like Wiener Backhendl in other countries

Same type of dish and similar main ingredients as Wiener Backhendl:

• Passatelli · Soup & stew · Romagna and Marche, Italy

  Passatelli are thick, rough strands made from breadcrumbs, grated Parmigiano, eggs, nutmeg and lemon zest, pressed through a special perforated iron and dropped into boiling meat broth.

• Kottu කොත්තු · Street food · Batticaloa and Colombo, Sri Lanka

  Kottu, or kottu roti, is godamba roti, a thin flatbread, chopped on a hot griddle with vegetables, egg, spices and meat or cheese, and mixed with curry gravy.

• Ohn no khao swè အုန်းနို့ခေါက်ဆွဲ · Noodles & pasta · Yangon, Myanmar

  Ohn no khao swè means coconut-milk noodles: wheat noodles in a curried chicken broth made with coconut milk and thickened with chickpea flour.

• Karlovy Vary dumpling karlovarský knedlík · Main dish · Karlovy Vary, Czechia

  The Karlovy Vary dumpling is a Czech dumpling usually served as a side with meat or sauce.