Welcome to my page of just German or Austrian Recipes. I grew up in Austria and lived in Germany for 4 years as well. I moved permanently to the US when in 1989 and have lived here in the US since. I have a soft spot in my heart for food from those countries. I will add more as I make them. I hope you enjoy them as much as I do. For the most part these have been translated from German Cookbooks or family recipes – the exception is the Goulash which I found on the Food Network by an Austrian: Wolfgang Puck I am by no means an expert authority on German and Austrian cooking, but this is my way to share my recipes with friends for the most part and chance viewers of this page is just a bonus. Thank you for browsing.
Zwetschkenkuchen – Austrian Plum Cake
- 3 eggs
- 1 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 3 Tbsp water
- 1 lb plums, cut in half
- powdered sugar
Beat eggs and vanilla well, add sugar, beat, gradually add dry ingredients, add water, mix well. Pour into a greased 13x9x2″ baking dish. Press the plums (cut side down) on batter. Bake at 350 F for 20-35 minutes or until lightly browned. When cool, sprinkle with powdered sugar and cut into 12 squares.
Austrian Butter Fried Parsley Potatoes
- 1 package Baby Yukon (Baby Dutch) Potatoes – even baby red potatoes will work, boiled until fork tender
- 3 Tbsp. olive oil
- 3 Tbsp. butter
- 1 – 1 1/2 tsp dried parsley flakes (or fresh if you have it)
- Salt and pepper (Sea salt is lovely with this recipe)
In a large skillet, heat the butter and olive oil until hot. Carefully add the cooked potatoes (make sure they are dry or they may splatter). Toss to coat them in butter. Add the salt, pepper and parsley flakes. Cook for 5-10 minutes. Serves 4-5.
Wiener Schnitzel- Breaded Veal Cutlets
- 6 veal cutlets, pounded to 1/4 inch thickness
- salt and pepper, to taste
- 2 eggs, beaten
- plain dry breadcrumbs
- lemon slices
Pound the cutlets with the smooth side of a meat mallet until it is pretty thin, but not so hard as to destroy the meat please.. it is after all veal (if you found it) Very tender! Season with salt and pepper. Dredge in flour, dip in beaten egg and then into breadcrumbs. Stack the breaded cutlets onto a wire rack so they get a chance to dry a little (20-30 minutes is fine). Heat about 1/2 inch canola oil or another vegetable oil in a large skillet (12 inch size works nicely). When it is hot add two or three cutlets (if you can fit that many) to the oil and cook a few minutes on each side until golden brown. Drip on a paper towel before removing to a platter and serve lemon slices on them.
They are really good with a little lemon juice squeezed on them. If you have ever been to Austria and have had this dish, this will instantly take you back to the taste of Austria. Enjoy!
Becky’s German Rahmschnitzel
- 2 lbs Veal Scallopini cutlets
- 1 cup Lemon Juice
- dash Salt
- dash Pepper
- Flour, as needed
- 4 Tbsp Butter
- 4 Tbsp Oil
- 8 ounces Mushrooms, Sliced
- 1/2 cup Heavy Whipping Cream
- In a dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so. Remove cutlets, pat dry, season with salt and pepper, dredge in flour.
- In a heavy skillet, heat butter and oil over medium -high heat until foam subsides. Cook cutlets for 1-2 minutes each side. Lower hear to medium and cook 5-6 minutes longer on each side. Arrange them on a platter and set them in a 200° F oven to keep warm. Pour off all but a film of fat in skillet, add the mushrooms to the skillet and cook them for 3-4 minutes. Pour in cream and bring to a boil, stirring in any browned bits from the pan. Cook briskly until cream thickens. Pour over cutlets and serve with Semmelknödel or Noodles along with a nice fresh green salad.
Semmelknödel – Austrian Cookbook/Becky
- 1 French Baguette (they are the closest thing to the Austrian semmel and one baguette equals about 5 semmel)
- Baking fat — optional
- 1/4 cup fresh Parsley, minced
- 1/2 cup Onion — finely chopped
- 1/2 cup Flour — or more
- 8 ounces Bacon — diced
- Salt — to taste plus for water
- 2 large Eggs — lightly beaten
- 3/4 cups Milk
Cut bacon and bread into cubes. Cook bacon and onion in fat until cooked. Remove bacon and roast the bread cubes in remaining fat, a little at a time until toasted. In a separate bowl, combine egg and milk. Combine bread, parsley, cooked onions and bacon together. Mix the flour into the toasted bread cubes. Gently mix milk mixture into bread. Form fist- size dumplings. Roll dumplings in flour and form again to make them into solid fist-sized balls of bread. Boil salted water and cook dumplings in water for 10-15 minutes. Serve with gulash or mushroom gravy.
Beef Rouladen – Fissler Pressure Cooker Cookbooklet
- 4 slices Beef Steak — thin cut
- 1 Tbsp. sharp Mustard
- Salt — to taste
- Pepper, to taste
- 4 slices Bacon
- 2 large Pickles, Dill — sliced
- 1 large Onion — sliced
- 1 Tbsp. Oil
- 1 cup Water — boiling hot
- 2-3 Peppercorns
- 1/2 Bay Leaf
- 2 Tbsp. Creme Fraiche
Spread the beef slices with mustard and salt and pepper to taste. Place bacon slices on top of steak and allow pickle slices to drip almost dry and slice them and the onions into sliverlike strips.
Divide the bacon, pickle and onion among the beef steaks. Roll up the steaks and secure with toothpicks or skewers.
Get the pressure cooker heated over medium high heat. Add oil and brown the rouladen. Add water, peppercorns, and bay leaf to the pressure cooker. Close the pressure cooker and heat until pressure valve closes itself and the second pressure ring on the Fissler is visible.(high pressure) Keep at second level pressure for 20 minutes,( reducing the heat enough to keep the pressure from increasing above that).
Remove pot from stove-top. Decrease pressure in pot by pouring water over lid. Remove the rouladen, cover in foil and keep warm in a 300°F oven. Remove bay leaf from pressure cooker and any film. Add crème fraiche and additional salt and pepper if desired.
Serving suggestion: Great with rice, red cabbage, potatoes with parsley, mixed salad.
“Äpfel in Schlafrock” (loosely Translated “Apples in Pajamas”)
German Apple Pancakes (not really pancakes, but apple rings with batter coating)
- 1 egg beaten (3 eggs)
- 1/2 tsp. salt (1 1/2 tsp. salt)
- 1/2 cup milk (1 1/2 cups)
- 1/2 cup flour (1 3/4 cups)
- 2 apples, peeled, and cored (6)
- powdered sugar
Peel, core, and slice apples into rings. In a medium bowl, mix the egg and salt together. Add milk, then flour to make a thin batter. Dip apple rings into batter and fry in oil over medium heat. Sprinkle with desired amount of powdered sugar. Keep warm if necessary. (amounts in original recipe – which would serve a household of 4 growing boys!)
This recipe was passed down from my husband’s grandmother who was a German immigrant. Their family called it German Apple pancakes, but in fact they are not really pancakes but apple slices cooked in a batter. Enjoy!
Marillenknödel – Verna H. (Apricot Dumplings)
- 8 ounces cream cheese
- 1 large Egg
- 1/2 tsp Salt
- 6 Tbsp flour
- 1/4 lb Butter — or margarine
- plain dry bread crumbs (3/4 cup more or less)
- granulated sugar, to taste
- 8 medium Apricots (or plumbs)
Mix creamed cheese, egg, salt. Gradually add flour. Flour hands, take a piece of dough, pat it flat and wrap the fruit in it. Drop in boiling, slightly salted water for about 10 minutes. Fruit balls will float so use a large pot.
In the meantime, brown breadcrumbs in margarine. When dumplings are done, roll them in the browned breadcrumbs and sprinkle with sugar and serve.
Dumplings using plums as center are called “Zwetschkenknoedel”
Black Forest Cherry Cake (Authentic)
Serves 8-10 Verna H.
Crust: (bottom cookie-like crust upon which the cake is built)
- 3/4 cups flour
- 2 Tbps. Cocoa
- 1 tsp. baking powder
- Sift well then add:
- 1/3 cup sugar
- 1 tsp of vanilla
- 1/3 cup butter,melted (or mix of butter and margarine)
Pat mixture into 10-inch “spring form” lined cake pan and poke holes in it with a fork. Bake for 15 minutes at 400°F.
Sponge Cake (for layers):
- 4 egg yolks (beat until light yellow) Set the egg whites aside for later
- 2 Tbsp warm water
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/2 tsp almond flavoring
- 1/4 tsp cinnamon
Mix ingredients well
- 4 egg whites (beat until stiff)
- 1/3 cup sugar (beat into mixture gradually)
- Pour the egg white mixture over the egg yolk mixture
Sift following ingredients:
- 2/3 cup flour
- 1/3 cup corn starch
- 2 Tbsp. cocoa
- 1/2 tsp baking powder
Pour over the above mixture and fold under.
Pour batter into a paper lines spring form. Bake at 375° F for 25-30 minute and let cool. Slice the cooled cake to make two layers.
Filling and Frosting:
Mix a bit of kirsch or rum flavoring with tart cherry pie filling. Beat 2 1/2 cups of whipping cream together with 1/2 cup powdered sugar. Dissolve 1 Tbps. of Knox gelatin in 2 Tbps of water. Bring to a boil. Add gelatin to half of the whipping cream for the outer cake frosting.
Spread 1/2 of cherry filling on the bottom crust.
Add a layer of whipped cream on top of the cherry filling. Place sponge cake layers on top of this and add more filling and whipped cream. Use the whipped cream mixed with gelatin to frost the cake. Sprinkle flakes of grated chocolate bar over the frosting. Place cherries around the outer top for decoration. Enjoy!
Be sure to visit my updated post of Black Forest Cherry Cake. It provides a pretty careful step by step instruction with picture of how to make this elaborate cake. You can find it here: https://goodcookbecky.wordpress.com/2014/04/12/authentic-black-forest-cherry-cake/
Wolfgang’s Beef Goulash
Show: Wolfgang Puck Episode: Wolfgang Puck’s Austria: A Journey Home
Source: Foodnetwork.com http://www.foodnetwork.com/recipes/wolfgang-puck/wolfgangs-beef-goulash-recipe2/index.html
- 2 tablespoons extra virgin olive oil
- 4 cups onions, thinly sliced
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1 tablespoon caraway seeds, toasted and ground
- 1 1/2 tablespoons sweet paprika
- 1 teaspoon spicy paprika
- 2 tablespoons minced fresh marjoram leaves
- 1 teaspoon minced fresh thyme leaves
- 1 bay leaf
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 4 cups chicken stock
- 2 1/2 pounds beef shank, cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Spaetzle, recipe follows
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- 4 egg yolks
- 1 egg
- 1 3/4 cups milk
- 1 pound (about 3 cups) all purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup peanut oil
- 2 ounces unsalted butter
- 1 tablespoon fresh minced parsley
In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
Sweet and Sour Cabbage – Betty Crocker
- 5 cups red cabbage, or 1 1/2 packages prepared
- 4 slices Bacon — diced
- 1/4 cup brown Sugar, packed
- 2 Tbsp. Flour
- 1/2 cup Water
- 1/4 cup white Vinegar
- 1 tsp. Salt
- 1/8 tsp. Pepper
- 1 small Onion, diced
Prepare and cook 5 cups shredded cabbage; (to cook cabbage: heat 1 inch water with ½ tsp salt, 1 cup water, 2 Tbsp. vinegar and lemon juice) to boiling. Add cabbage. Cover and heat to boiling; reduce heat; boil stirring once, until crisp-tender 10-15 minutes). I cook it another 30-40 minutes making sure the water does not all evaporate and adding more as needed, stirring from time to time so it does not stick to the bottom of the pan)
In a separate pan, cook bacon, stirring occasionally until crisp;drain on paper towels; drain fat, reserving 1 Tbsp. Stir in brown sugar, flour into fat. Stir in water, salt, pepper, and onion. (I cook the onions before as I do not like the taste of raw onions) Cook stirring frequently, until mixture thickens, about 5 minutes.
Stir bacon and sauce mixture into hot cabbage in sauce pan. Heat through. Garnish with additional crisply cooked diced bacon if desired.
Makes 1 strudel that serves 5-6
Adapted from Rick Rogers Kaffeehaus pages 78-79
- 1 1/3 cups unbleached all purpose flour (King Arthur’s brand is wonderful)
- 1/8 tsp salt
- 7 Tbsp water, plus more if needed
- 2 Tbsp vegetable oil, plus additional for coating the dough
- 1/2 tsp cider vinegar (I used Apple cider vinegar)
Place the flour and salt in the bottom of the mixing bowl of your Kitchen Aid mixer (if you have one: you could also mix by hand). Use the paddle attachment to mix the ingredients at this point. Combine the liquids in a glass measuring cup. Slowly add the liquids to the flour and salt with the mixer on low. You may need to add more water – I actually added a little flour as it was sticking to the bottom of the bowl a bit (not very much though less than 1 Tablespoon). Scrape the dough into a ball and switch to the dough hook attachment. Continue kneading the dough at medium low to make a soft ball.
Transfer the dough to a un-floured pastry board. Knead by hand and occasionally pick it up and slam it down hard on your board from time to time, this will get the gluten activated and make the dough pliable. Remember you will be stretching it into a very thin layer of dough, much like a filo dough. Pour about 1/2 teaspoon of vegetable oil into the palm of your hand and gently rub the top of the dough with the oil. Wrap the dough in plastic wrap and let it rest for at least 30 minutes even better 1 1/2 hours or more! I think mine rested for 3 or even 4 hours while I picked up kids from school, carted them to the doctor, returned home with dinner, ate dinner, made phone calls, helped with homework… Yes, it was still okay.. I was tired, but the dough was fine!
Use a table, kitchen island or card table for the next step. Cover your work space with a clean table cloth (if the table cloth has a pattern it is actually an aid you should be able to see the pattern of the cloth through the dough and you can see where the dough still needs stretching) and sprinkle it with flour and rub the flour around to cover the work space. Roll the dough out with a well floured rolling pin (sprinkle with flour between as well, or the dough will begin to stick to the rolling pin- don’t ask me how I know.. I just do!). Roll it out as thinly as you can and then the fun begins.
Wash your hands (wear a t-shirt) and wash your forearms all the way to your elbows. You will be using these surfaces to stretch it out as well.. thank goodness for the invention of gravity, that helps in this process as well! 🙂 Take off any jewelry or watches that could snag and damage the dough as you pull it. I found that pulling the dough was easiest when using the back of my hand to pull and stretch the dough. My hands would be toward the center of the dough and my arms had dough draped over them — I pulled from the center going out, walking around the kitchen island to work on different parts of the dough. In the end I had an almost 2 foot by 3 1/2 foot dough pulled – I imagine it could have and should have been pulled out more, but it was my first time and this was my first strudel. The edges will be thicker than the inside and that part gets cut away.. I used a knife, in hind sight I should have used my kitchen shears that are used only for food — NEXT time! (My husband likes the sound of that I am sure). Once the edges are trimmed away it is ready to be filled. Choose your filling. This time I am making apple strudel, so I will use apples, but other fillings can also be used.
Apple Strudel Filling:
Makes 1 strudel that serves 5-6
adapted from Rick Rogers Kaffeehaus page 80
- 3 Tbsp raisins
- 2 Tbsp golden rum
- 1/2 cup plus 1 Tbsp sugar
- 1/2 tsp cinnamon (I increased the amount from the original)
- 1 stick butter, melted (divided use)
- 1 1/2 cups fresh bread crumbs
- prepared strudel dough
- 1/2 cup chopped pecans (or walnuts- I like pecans better)
- 2 lbs tart cooking apples, peeled, cored and cut into 1/4″ slices (I used 4 Granny Smith apples)
- 2 Tbsp lemon juice (to toss the apples in to prevent them from browning)
Mix the raisins with the rum and allow them to soak up the rum. I did this before pulling the dough to give it time to absorb all the goodness. Combine the sugar and cinnamon in another bowl and set aside.
In a small pan, heat 3 Tbsp of the butter and add the bread crumbs to the pan. Toast the bread crumbs in the butter over medium high heat for 3 or 4 minutes or until they are nice and golden brown. Spread the bread crumbs out on a large plate to allow them to cool completely.
Preheat the oven to 400F. Line a large baking sheet with either parchment paper or a silicone baking mat.
Melt the remaining 5 Tbsp of butter in a small dish. I used the microwave for this it took about 45 seconds on high, but watch it carefully. Use a soft pastry brush (a bristle one may be too rough- use a feather one if you have one.. I don’t have one I used my hands after the butter had cooled some. Remember to reserve some butter to brush the top of the strudel just before baking. Sprinkle the dough with the toasted bread crumbs. Spread the nuts in a 6 inch strip along the long side of the strip, but stop about 3 inches from the short ends of the dough. (I actually made an error here and spread the apples across the whole strudel rather than having one 6 inch strip and then rolling it but NEXT time I will get that right!) You will use the ends to fold over the filling before rolling the strudel up.
Toss the sliced apples in the lemon juice to prevent browning and combine with the raisins. Add the sugar and cinnamon and mix to combine. Spread the apple mixture over nuts. Fold the short end of the pastry dough (the 3 inches) I found the table cloth to be an aid in this next part- using it for leverage to roll the strudel. I used the end with the holes as the inside of the strudel, as you roll it it adds layers (if you did it correctly) and those imperfections will be hidden.
Lift the strudel onto your prepared baking sheet. If you did it correctly the strudel will probably not break. (I did it wrong, so mine did, but it won’t next time! I will read the recipe 4 times instead of 2 times next time! Learn from my mistake will you? lol) Brush the top of the strudel with the remaining 2 Tbsp of butter, leaving any solids in the bowl.
Bake in the preheated 400 F oven for about 30 minutes. When it is golden brown remove the strudel from the oven. I should have removed mine at about 25 minutes it got a little browner than I wanted and the juices that escaped actually caramelized more than desired. Allow to cool at least 30 minutes before slicing with a serrated knife. Serve with whipped cream or the vanilla sauce – more like a vanilla custard (Recipe follows).
adapted from Rick Rodgers Kaffeehaus page 18
- 2 Tbsp cornstarch
- 2 1/2 cup milk, divided use
- 1/2 cup sugar
- 2 large egg yolks
- 1 1/2 tsp pure vanilla extract (the increased the amount I used after tasting it)
Pour 1/2 cup milk in a Pyrex measuring cup. Sprinkle the cornstarch over the milk and whisk it. Add the egg yolks and sugar and whisk well to combine.
In a small sauce pan, bring remaining 2 cups of milk to a simmer over low heat. Slowly pour the egg and sugar mixture into the simmering milk whisking constantly. Continue to cook, stirring frequently with the whisk, over low heat just until the mixture comes to a boil. At this point whisk in the vanilla extract. Pour the custard through a fine sieve into your serving dish. Serve warm (If you make this sauce ahead of time, reheat it in a glass bowl over hot water over the burner.) Pour the vanilla sauce over a slice of apple strudel. Enjoy.
This first attempt though it was not perfect, still had my husband who usually has good table manners licking the plate after he finished the strudel. I think it must have turned out well enough! My children loved it as well. They especially liked the vanilla sauce that was with it. Yes, it was time consuming to make, but I think it will only get better as I practice making strudel, so my family can look forward to my making Apfelstrudel again soon.
Sauerbraten (German recipe)
- 3-4 lb rump roast
- 3 onions, peeled and quartered
- 4 carrots, cut into pieces
- 8 Juniper berries (I found them at my local grocery store. Brand: Morton and Basset)
- 4 bay leaves
- 1 leek, cleaned and cut into quarters lengthwise
- 3 1/4 cup vinegar (you could use red wine vinegar or white)
- 3 1/4 cup water
- 1 Tbsp salt
- 1/2 tsp pepper
- 2 Tbsp canola oil
- 2 Tbsp sugar
- 1/2 Tbsp salt
- dash pepper
- 2 Tbsp cornstarch
- 3 Tbsp cold water
In a large pot, combine the quartered onions, pieces of carrot and cleaned leek. Add the vinegar and water. Add Juniper berries, bay leaves, salt and pepper. Bring to a boil and then reduce heat to a simmer and simmer for 5 minutes. Turn off the heat and allow to cool to room temperature.
I lined a large pot with a liner that is used for crock pots and folded the edges over the rim of the pot. I placed the roast into the bottom of the pot and poured the marinade (now at room temperature) over the roast. I tied the plastic liner shut and covered the pot with a lid (you do not have to use a liner, I wanted the keep as much as the roast covered as possible and the plastic “pulled” the liquid up and around it more than if it had just been in the pot by itself) Place the covered pot in your refrigerator. Turn the roast over once a day to allow the marinade to penetrate the roast completely. Do this for 3, 4 or even as long as 5 days.
Remove the meat to a plate and blot it dry with paper towels. Sprinkle the roast with salt and pepper on all sides. Place the vegetables into a bowl and pour the remaining marinade through a mesh sieve to remove the Juniper berries and other seasonings. You will only use half of the marinade for the roast, discard other half or marinade
Heat a large pot over high heat and add canola oil. Brown the roast in the oil on all sides, 2-3 minutes on each side until it has a nice crust develop. Pour the reserved liquid over the roast to douse the roast and return the vegetables to the roast. Bring to a boil and reduce heat. Cover the pot with a lid and and simmer for 90 minutes or more depending on the size of the roast. My roast was closer to 5 lbs than 3, so I found it was not finished after 90 minutes and because I had used my pressure cooker pot, I removed some of the liquid to a bowl and continued using the pressure cooker for 60 minutes so it would speed the cooking process. I am unsure now if my cut of meat was the right type. In hind sight I should have used my enameled cast iron pot and had it roast in the oven for 2 hours at 400F.
When the meat is done, remove it to a cutting board, remove any strings that may have been tied on by the butcher and slice the meat into thin slices. Place the meat into a baking dish and keep warm in an preheated oven (300 F). Return the liquid to the pot. Use an immersion blender to blend the vegetables into the sauce. Taste the sauce for flavor and add seasonings if you desire. I found mine to be nicely flavored. I had a lot of liquid after blending the sauce. I poured about half of it to a smaller skillet to make the gravy. I made a slurry with the 3 Tbsp of water and 2 Tbsp of cornstarch in a small bowl and added the cornstarch mixture to the gravy in the skillet and brought it to a boil and cooked until thickened. Serve the gravy over spätzle and slices of Sauerbraten.
- 4 pork cutlets, pounded thin (or 8 if they are small)
- 4 Tbsp flour
- 5 Tbsp butter
- 4 cups sliced white button mushrooms, (or Cremini mushrooms)
- For the sauce:
- 1 Tbsp butter
- 1 Tbsp flour
- 1 bundle parsley, finely minced
Preheat the oven to 350 F.
Pound the cutlets with the flat side of a meat mallet until it is about 1/8 inch. Sprinkle the cutlets with salt. Dredge them in the flour, but only on one side. Melt about 1 Tablespoon of butter in a large skillet over medium high heat. Brown the cutlets on both sides and remove them to a baking dish. Pour about half a cup of water in the skillet and use a whisk to remove the browned bits. Pour the pan sauce over the cutlets in the baking dish and put in the oven to keep warm. Repeat the procedure with remaining cutlets.
Melt about 1 Tbsp of butter in the skillet and cook the mushrooms until they are browned. Add about 1 cup of water to the mushrooms and bring to a boil. Make a paste with the remaining flour and butter, mashing them in a small bowl with a fork. Add to the mushrooms and water. Simmer until the sauce has reduced by about half and is not as watery. Add the minced parsley to the sauce and pour the mushroom sauce over the cutlets that are being kept warm in the oven. Cook for about 20 minutes or until the cutlets are tender.
Serve with a side of pasta, crusty French Bread and a vegetable. Another great very Austrian side would be Semmelknoedel (Austrian Bread Dumplings).