Nonna only started making veal schnitzel when she moved to Australia. My mum says she remembers eating it "all the time" when she was younger, and so it "had" to go in the cookbook. This is one of those recipes that was born out of the good times. When I asked Nonna if they ever made schnitzel in the village, she told me about the different meats which were around post-World War II.
Rabbit, the occasional young goat, something like one pig a year (salami), maybe chicken, and ... guinea pig.
No guinea pig schnitzel, thanks.
These days Nonna sometimes hands over a plastic tray of freshly-coated veal schnitzel for our family to stick in the freezer until we are ready to fry it up for dinner one night. It's a treat :)
