National Wiener Schnitzel Day is a #Holidayt that is celebrated every year on September 9th to honor one of Austria’s most iconic dishes: If your like me and not sure what Wiener Schnitzel is it’s a thin, breaded Veal Cutlet fried to golden perfection. Did you know Weiner Schnitzel is so revered in Austria that by law, the term “Wiener Schnitzel” must refer specifically to Veal? I didn’t know this and it would keep me from eating Wiener Schnitzel. How about you?
Facts about Weiner Schnitzel:
- Origin: Weiner Schnitzel dates back to at least the 1800s, with culinary roots possibly tracing to Milan’s cotoletta alla milanese.
- Preparation: Veal is pounded thin, lightly salted, breaded, and fried in Clarified Butter.
- Traditional Sides: Potato Salad, Cucumber Salad, Parsley Potatoes, or a simple Lemon wedge.
Let’s Celebrate Weiner Schnitzel Day
- Cook your own Weiner Schnitzel at home and if you want to go traditional you should use Veal if if not then you can use Pork or Chicken for a twist.
- Visit a local Austrian or German restaurant and indulge.
- Share your crispy creation online using #WienerSchnitzelDay.
Fun fact: In the U.S., many confuse Wiener Schnitzel with the Hot Dog chain of the same name, but the dish is a whole different flavor journey.
Recipe for Pork Weiner Schnitzel:
Ingredients (Serves 4)
- 4 boneless pork loin cutlets (pounded to ¼ inch thick)
- ¼ cup all-purpose flour
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 2 large eggs
- 2 cups panko breadcrumbs
- Neutral oil (like canola) for frying
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Prep the breading stations:
- In one shallow dish, mix flour, 1 tsp salt, and pepper.
- In a second dish, beat the eggs.
- In a third dish, combine panko with the remaining 1 tsp salt.
- Bread the cutlets:
- Dredge each pork cutlet in flour, shaking off excess.
- Dip into egg, letting excess drip off.
- Coat with breadcrumbs, pressing gently to adhere.
- Fry to golden glory:
- Heat ¼ inch of oil in a skillet to 350°F (175°C).
- Fry cutlets in batches, 1–2 minutes per side, until golden and cooked through.
- Transfer to paper towels to drain.
- Butter finish:
- Pour off oil and wipe skillet.
- Melt butter and quickly coat each schnitzel on both sides.
- Serve:
- Sprinkle with parsley and serve with lemon wedges.
Would you like a side dish to go with your creation like German Potato Salad or tangy Cucumber Slaw? If so let me know and I will be happy to share a recipe with you. Although, when we used to visit our local German Restaurant we could get Fried Tasters and Onions which was always my first choice.
Feeling hungry yet?
