”I grew up in Austria, and for me, real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth… It reminds me when I grow up and it feels very comforting.”
~ Wolfgang Puck
Wiener Schnitzel is a delicious treat, much beloved by Austria and other countries in that region. It is, in fact, one of the premier examples of Viennese cuisine and has served as the backbone of many a natives childhood diets. Wiener Schnitzel Day celebrates this meal and its history.
History of Wiener Schnitzel day
Wiener Schnitzel is first mentioned in 1831 in a cookbook where it was called eingebröselte Kalbsschnitzchen, and would find its way to Vienna in 1857. The dish continued to appear throughout the region, and one comment from 1887 said that it was “a gastronomic dream”, though the dish he describes is decidedly a complex affair, including slices of lemon peel, sardines, gherkins, capers, and an unknown array of other spices.
Wiener Schnitzel Day celebrates this dish and its place in that history.
How to Celebrate Wiener Schnitzel Day
Celebrating Wiener Schnitzel Day is best done by creating your own Wiener Schnitzel in your own home. While decidedly simpler than the one mentioned above, it’s still a fantastic foundation for just about any Schnitzel based dish you wish to create!
Wiener Schnitzel Recipe
3t Kosher Salt
2 Eggs (large)
2T Heavy Cream
½ pound of eye round
2c Safflower Oil
3T Butter, Unsalted
4 lemon wedges
Begin preparing your Wiener Schnitzel by laying out paper towels two thick. Sift the flower and a 1T of salt into a bowl, preferably one that’s shallow and wide. Then take the eggs and whisk them together with the cream in a different bowl. Take the breadcrumbs and 2t of salt into a third bowl. Then flatten the eye round between plastic wrap, ensuring you don’t tear them, and then season with salt and pepper.
Heat oil to 350F in a pan and add butter. Then it’s as simple as dipping the eye round in the flour, dipping it in egg, and then the breadcrumbs and transfer to the pan. Once it browns turn it over and brown the other side, a total of about 2 minutes, one per side. Then set on the paper towels to soak up the excess oil and cool. Then serve with lemon and parsley.