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Styrian Fried Chicken Salad

  1. Debone the drumstick by taking off the skin and cutting the meat away from the bone with a sharp knife. Cut the breast or drumstick meat into smaller, bite-sized pieces. Season well all over with salt and leave to stand, covered, for around 1 hour (if short on time, the marinading stage can be omitted).
  2. Meanwhile, for the marinade stir the mustard into a little of the slightly-warmed stock until smooth, and then mix in the vinegar. Season with salt and pepper and mix together with the pumpkin seed oil. Taste to check. Clean and wash the salad leaves and leave to drip dry or use a salad spinner.
  3. Beat the eggs briefly on a plate or in a bowl, and have the flour and breadcrumbs ready on further plates. Now roll the chicken pieces in the flour to coat them, dip into the beaten egg and coat with breadcrumbs.
  4. In a pan, heat a good quantity of clarified butter or plant oil. Place the chicken pieces into the hot fat and, depending on size, cook for 3-7 minutes until golden brown, turning once. Remove and allow to drain on kitchen paper.
  5. Meanwhile marinade the dried salad leaves and arrange in the centre of large serving plates.
  6. Place the crispy chicken pieces on (or even better, around) the salad only immediately prior to serving. Garnish with halved cherry tomatoes, if preferred.

Serve with crisp rolls or pumpkin-seed bread.

Cooking time: depending on the thickness of the meat, 3 – 7 minutes


Source: Austrian National Tourist Office


Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, itʼs worth it.


Carinthian Cheese Noodles

The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ʼKasnudelʼ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.


Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheepʼs milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.


  • 4 chicken breasts or the deboned meat from 3 – 4 drumsticks
  • 2 eggs, salt
  • Coarse-ground flour and breadcrumbs to coat the chicken
  • Clarified butter and/or plant oil for baking

For the salad

  • Fresh salad leaves, as preferred (lamb’s lettuce, green or iceberg lettuce, lollo rosso, etc.)
  • 1 – 2 tbsp Styrian balsamic apple vinegar or other good vinegar
  • 3 – 5 tbsp Styrian pumpkin seed oil (or other plant oil)
  • A splash of strong, slightly warmed vegetable or beef stock
  • Salt, pepper
  • A pinch of hot mustard
  • Cherry tomatoes for the garnish