Emperor's Pancake (Kaiserschmarren)

Kaiserschmarren is a very popular dessert in Austria. Translated it means "Emperor's rubbish" or "Emperor's mishmash". Legend says it was created for  Austrian Emperor Franz Joseph I.

2 eggs, separated

2 tbsp sugar

1 cup milk

1 cup all-purpose flour

1/2 cup raisins

4 tbsp unsalted butter

Powdered sugar

In a large bowl, beat the egg yolks and sugar until creamy. Whisk in the milk. Add the flour and rasins, beat until well blended.

In a separate bowl, beat the egg white until stiff. Carefully fold the egg whites into the batter.

In a large skillet, melt the butter over medium heat. Pour the batter in to the skillet. Cook for 3-4 minutes until lightly browned on the bottom. Flip the pancake and cook for 3 minutes more. With two forks or spatula pull the pancake into peaces. Remove to a plate , sprinkle with powdered sugar and serve with apple sauce or stewed fruit.

Adapted from BEST OF AUSTRIAN CUISINE by Elisabeth Mayer-Browne

Austrian Wiener Schnitzel

Veal cutlets, pounded thin, are pan fried, moist  and tender. 

4 veal cutlets

Salt, freshly ground pepper

1 cup all- purpose flour

2 eggs, beaten

1 cup plain bread crumbs

Vegetable oil for frying

Place the veal cutlets on a cutting board, cover with plastic wrap. Using a mallet pound the meat until it is very thin (be careful not to tear it). Season with salt and pepper.

Place the flour, eggs and bread crumbs in separate dishes. Heat oil in a large frying pan over medium-high heat. The oil should completely cover the bottom of the frying pan. Dip each cutlet first in the flour, then the eggs, and then in the bread crumbs. Arrange no more than two cutlets in the frying pan at a time, cook until golden brown on both sides. Serve with boiled potatoes with butter and parsley and lemon wedges.

Adapted from BEST OF AUSTRIAN CUISINE by Elisabeth Mayer-Browne