The Enticing Schnitzel Adventure. Recipe

Growing up, there basically only two ways we ate Schnitzel; first was a thin veal cutlet fried bread crumbs, served with a side of fried potatoes and vegetables.  Second was what I would equate to style which is veal parmigiana; thin veal cutlet fried in bread crumbs, in tomato sauce and cheese, served with a side of pasta.  Doing research for this article, I there was half a world of different styles all originating in Europe, Russia Scandinavia.  For the sake of my sanity, and not to bore you all senseless, I'm only going to deal with styles: Wiener Schnitzel and Jager Schnitzel (both from Germany) and odrezak (Croatia, my Schnitzel is made with a meat product such as…