She must have put me on her ignore list
I've heard of rump roast, but haven't seen it in a long time. Unless they are calling it something else these days. Schnitzel is supposed to be pounded 1/4" thick. I'd probably have to buy a whole roast and slice it thin myself.
The chicken fried steak recipe I use uses cube steak. Do you think that's what Kylie uses (or anyone who makes beef schnitzel)?
That's simply round steak that's been run through a tenderizer a couple times, isn't it? I think so...
And I know veal schnitzel is supposed to be pretty popular. Not sure about in AUS though.
The mystery continues...
Pac, you would never go on my ignore list...actually I dont have anyone on it