Befähigungsprüfung Gastgewerbe Practice Questions - Befähigungsprüfung Für Das Gastgewerbe (Austria) Exam

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According to the Austrian Food Codex (Österreichisches Lebensmittelbuch - Codexkapitel B14), what is the legally protected standard for a genuine 'Wiener Schnitzel'?

Pork cutlet (Schweinefleisch) breaded with breadcrumbs and deep-fried in vegetable oil. Turkey cutlet (Putenbrust) dipped in beer batter and pan-fried. Veal cutlet (Kalbfleisch) butterfly-cut, dredged in flour, beaten egg, and fine breadcrumbs, and pan-fried in clarified butter or lard with continuous pan swirling (Soufflieren). Beef sirloin (Beiried) tenderized, coated in flour and egg only (Pariser Art), and baked in a convection oven.

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Veal cutlet (Kalbfleisch) butterfly-cut, dredged in flour, beaten egg, and fine breadcrumbs, and pan-fried in clarified butter or lard with continuous pan swirling (Soufflieren).

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