I have been having a 'discussion' with my wife about what constitutes a perfect schnitzel. Indeed the question even arose as to what was a schnitzel. Can it have a bone? Must it be veal to be the real thing, would yearling beef be OK, and what about chicken. How thin should it be and what about the coating. . Can 1001dinners survive in ignorance? Chowhounders, come to our rescue.