I dont believe the Schnitzel was a traditional food of my ancestors either. From Eastern Germany. Sauasages pork cooked hot of various sorts or cold such as fritz, mettwurst similar to salami, liver wurst etcT. Kassler, smoked hams of all sorts. Though schnitzels have been embraced wholeheartedly since. Schnitzels are favoured pub fare in pubs everywhere here.

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He word “Schnitzel” means something like “snippet”. The basic recipe: Take a thin slice of meat, less than .4” thick. Spice with salt and pepper. Cover with wheat flour. Dip it in a beaten egg. Then in bread crumbs. Fry in a pan with a lot of hot fat, traditionally lard.
Wiener Schnitzel is traditionally served with a slice of lemon and potato salad, but now often with pmmes frites = chips = French fries. By law only a Schnitzel made of veal may be advertised as “Wiener Schnitzel”. Schnitzel made from other meat, pork, turkey or chicken, must be described as , fi, “Schweineschnitzel Wiener Art” = pork snippet Vienna style.
Variations, most often pork:
Jägerschnitzel = hunter style, covered with mushrooms and gravy.
Zigeunerschnitzel = gipsy style with chilies
Schnitzel a la Holstein is covered with a fried egg
And many more….

Those thin pieces of meat suitable for schnitzel are made by beating a fillet or cut of meat with a knobbed meat hammer.

Interesting, I thought the Veal as common for schnitzel came from a mistranslation of Vienna or Wiener Schnitzel. Wiener and Veal sounding similar to the English ear. And I thought Schnizel was traditionally pork. Here it is universally chicken like everything else. Good retailers and butchers may offer veal, beef, pork. And the chicken versions may have different flavourings.

Kuduae. thanks for your comments and insight.

So what would Germans call a schnitzel made from eland tongue?