In my childhood one of my favorite dishes on Sundays was “Wiener Schnitzel”. Thankfully, I got it at least once a month. I think every Austrian kid loves “Wiener Schnitzel” and I am still in love with schnitzel. I grew up on a farm and instead of veal, my mother usually used pork (we didn’t have lots of veal back in those days). In other words, we actually had Viennese style schnitzel. Austrians are quite picky about this matter and one is only allowed to call a schnitzel “Wiener Schnitzel” if it’s made with veal.
Cooking schnitzel is like assembly-line work and in my family three generations were involved in preparing a dish like this. My Mom flattened and seasoned the meat, while my grandma coated the meat with flour, eggs and breadcrumbs and finally I fried the meat in clarified butter – never go easy with the butter and ensure you have enough to dunk the meat. It was always a big mess, but lot of fun.
Of course the entire family loved schnitzel and really appreciated our efforts every time we went through this mess. To prepare schnitzel for at least 11 hungry people, was a challenge that usually kept us busy from early morning. I don’t know exactly how much meat we processed just for making schnitzel during my childhood, but I would not be surprised if it was more than 2,000 pounds. However, we could enjoy every single meal with a good conscience, since we knew where the meat came from and that the animals had a happy and sustainable life.