September 9 National Wiener Schnitzel Day #wienerschnitzelday

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?