A traditional Viennese staple typically made with veal; however, pork or turkey can also be used.


4 veal cutlets (pork or turkey), thinly sliced
2 eggs
Salt, black pepper
Bread crumbs


Pound the meat until very thin and then season with salt and pepper. Then coat with flour, dip in the beaten eggs and finally coat with bread crumbs. Fry in a hot pan until golden.

Servings: Serves four


A classic Viennese cake baked in the traditional, oval-shape Gugelhupf form, similar to a Bundt cake.


3 1/2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
5 eggs
1 cup milk
1 cup raisins
1 teaspoon grated lemon zest
1 teaspoon vanilla


Beat butter and sugar. Separate the yolks from the egg whites and add the yolks one by one to the butter and sugar mixture. Continue adding the lemon zest, milk, vanilla, flour, baking powder, and raisins. Beat the egg whites with the salt until stiff and add to the rest. Bake in a preheated oven for one hour at 350°F (180°C).

Servings: Serves six to eight


The “emperor’s pancake” is said to have been a favorite of Austrian Emperor Franz Joseph. The name comes from the German word Kaiser (emperor) and Schmarren (mishmash or nonsense). Can be served as a dessert or as a dish following soup.


4 eggs
1 cup milk
1 cup flour
2 tablespoons sugar
1 tablespoon butter
1 tablespoon icing sugar
Plum puree or favorite jam


Beat the eggs and the sugar, add flour and milk. Melt the butter in a frying pan. Pour in the mixture and allow to fry on one side. Turn over and tear into small pieces with a fork. Sprinkle with icing sugar and serve with plum puree or jam on the side.

Servings: Serves four


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