#schnitzle

This veal schnitzle was purchased ready made from a speciality butcher. It weighed about 250gms, so to be within the Australian Dietry Guidelines, of having a meat serving size of approximately 100gms , I cut it in half and it provided two meals. It takes about 2 minutes to cook using the sandwich maker.

Being of Austrian/Hungarian decent, schnitzle was part of my childhood. Sunday dinner was scnitzle made from veal (and sometimes chicken), potatoes (in various forms), vegetables and a salad. I remember my mother staying home preparing the schnitzle while my father would take us into town to attend mass. Then coming home to the delicious smell of our Sunday dinner. When I was older, I took over the job of making the schnitzle, it was always a long process. cutting the meat very thin. Beating it, Salting it. Letting it rest, them preparing it with the flour, egg and breadcrumbs. It took a lot of time to make schnitzle for a family of seven! The breadcrumbs were always home made. (Imagine my surprise when I grew up and realised you could buy ready made breadcrumbs!) We had a wood stove in our kitchen, and when there were only the ends left of the bread, my mother would place them on the side of the stove to dry out slowly. When there was a considerable amount of dried bread, and it had to be really well dried. The hand mincer would come out and be fastened to the table. It was the job of the children to man the mincer and make the breadcrumbs. Something we hated to do, but did because we knew without those crumbs, there would be no schnitzle. When I grew to adulthood, I continued to make the schnitzle, but without the homemade breadcrumbs. It was still a long process. But now I have found an easier option. Not as delicious as that made by my mother, but it the world of today when everything has to be done as quickly as possible it's passable. Buy ready made schnitzle. Put it on the sandwichmaker and five minutes later. Cooked Schnitzle!