Austrian Food - Selfmade

Wiener Schnitzel 
Total Time: 20 minutes

Wiener Schnitzel

Ingredients:

• 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
• 1/4 c. flour (all purpose or brown rice)
• 1/4 tsp. salt
• 1/2 c. bread crumbs
• 2 eggs
• Oil or lard for frying (lard is traditional)

Preparation:

• To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
  
• Pound the meat evenly to 1/4 inch thickness for best results.
  
• Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
  
• Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!

Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

Kaiserschmarrn 

Kaiserschmarrn

Ingredients:

• 1/4 cup raisins
• 1/4 cup rum
• 1 cup whole milk
• 5 eggs
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• salt
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon butter, melted
• 1/4 cup confectioners' sugar, plus more for dusting
• plum preserves for serving

Preperation:

1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
3. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

 Enjoy cooking :)