Today is National Wiener Schnitzel Day, celebrating Austria’s famously crisp, golden cutlet.
A traditional Wiener schnitzel is veal pounded just a quarter inch thin, dipped in flour, egg and fine breadcrumbs, then pan-fried in hot fat. The goal is for the breading to puff away from the meat, creating its signature airy crust. Recipes for breaded veal appeared in Austrian cookbooks by the late 1700s, while the name “Wiener Schnitzel” showed up in 1831. In Austria, pork or chicken versions aren’t technically Wiener schnitzel, just “schnitzel.” Lemon is classic, and potato salad or parsley potatoes usually share the plate in Vienna.
To celebrate with homemade schnitzel, The Daring Gourmet pounds your choice of meat cutlets thin, coats them in flour, egg and breadcrumbs, then fries them until the crust is light, crisp and golden.