May I suggest “Veldtschnitzel”?
Two more unusual “Schnitzel”:
From WW1 to the 1930s there was the now forgotten “Berliner Schnitzel”, a slice of cheap and available cow udder, breaded and fried like the other Schnitzels.
Known under this name in eastern Germany only: Due to the scarcity of fresh, lean meat in the GDR, a slice of Jagdwurst (a big boiled sausage, about 10 cm = 4” diameter) is breaded and fried like other Schnitzels. Was usually served with tomato ketchup and called a Jägerschnitzel as “Ersatz” for the unavailable real thing.