Cut the schnitzel slices into four or five pieces depending on the original size - the ones in the pan should give you a good guide.
Braise it for an hour, with water & seasoning, thickening at the end.
Cook half a head of broccoli and a couple of carrots. (there is only half that amount in the picture below as I was also using some leftover vegetables from Monday.
Process 5 or 6 slices of Molenberg (or other bread) into breadcrumbs and mix in several finely-chopped cloves of garlic, some herbs and two eggs. This will give you a holding but somewhat crumbly mixture that can be pressed into shape.
Using that trusty casserole dish again, put one layer of schnitzel in the bottom, then a layer of thinly-sliced carrots and a layer of sliced broccoli. Spoon all of the breadcrumb mixture on top and press into a flat covering. Add another layer of meat & vegetables and top off with some mashed potatoes. 4 average sized ones will be plenty.
Bake for 60 minutes at 160 degrees, fan, or 170 without fan.
Your topping will be golden brown and the inside delicious!
Here it is cooked and ready to assemble - although the eggs aren't mixed into the breadcrumbs in the pic.
Cost: meat $9, broccoli $0-75, carrots $0-75, bread $0-80, eggs $1-00, potatoes $1-60. Call it $14, giving a feed for five with about 1/4 of the meat left. Again, that will combine nicely with the pack of sausages I have remaining to make another dinner for a cost of $20 for two meals.
If you want to make beef olives, there is no difference in cost, but preparation is a little different. When cutting the schnitzel, cut each slice into two or three, then fill with the breadcrumb & egg mixture, wrap, then close with a toothpick. Braise for an hour & serve with vegetables and rice/potato/pasta as desired.
Cheap.