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Vienna in Austria, if Wiener Schnitzel is a correct term.

Also Cotoletta Milanese for Milano, Italy.

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but if you like, you can always substitute plant-based "meat" for the steak, coat it with unbleached, whole-wheat flour and bake it in a solar air-fryer. As for the side dishes, I guess you could soak quinoa in distilled water on a sunny window sill until it is al dente, eat the green beans raw and drink herbal tea served at room temperature.

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You're seriously looking to get banned.

"Chicken fried steak", very funny if it uses beef. A chicken fillet, breast, thigh, whatever, beaten a bit. Flour, egg, and breaded, makes a normal chicken schnitzel.

Making a Mexican or Spanish version of Schnitzel is easy, using appropriate spices and herbs in the bread and flour mixes. A tsau eccoukd be made for topping the Schnitzel using normal Mexican foods, salsas, etc.

An Italian version, accompanied with sauces from pasta dishes.

A schnitzel can be livened up with a variety of sauces and gravies. Mushroom sauce, tomato based, black pepper, cheese based. All sorts.

A schnitzel is great with chips, steamed potatoes, mashed potatoes, pastas. Or in a hamburger roll, Schnitzel , I use thick faccacia rolls, cheese, some greens,

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John aka NitroX

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Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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Love breaded schnitzel. So YUMMY!
The cook in moose camp used to make schnitzel for me and her kids, when the "hunters" wear served the semi-raw moose tenderloin.
So much of it in the pans on the stove, it was slightly boiled in it's own juices, but raw in the center.

No thanks.
German lady, made wonderful schnitzel.

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The first dinner I cooked for my wife, the new girlfriend, was a wild fallow deer venison steak, beaten quite flat and thin, marinaded richly for a day, dried, dipped in flour, dipped in beaten egg, bread crumbs. Can be allowed to set in the fridge, Fried quickly, Must have been good.

I remember the marinade was very strong. I've misplaced the venison recipe pamphlet I had, I'm sure I could duplicate the marinade. Olive oil maybe, black pepper, garlic, red wine, onions, some herbs and spices.

For game meats, if gamey strong, a marinade can reduce the gamey flavours. Or the meat can be soaked in milk.

The marinade can be used to influence the flavour. One wants Italian style, use Italian herbs and spices, indian schnitzel. Indian herbs and spices, lightly curry or chilli's. Spanish, Mexican etc. The original German schnitzel is plain but very nice that way,

As previously said, the sauce or gravy can jazz a schnitzel up. A creamy mushroom sauce is fantastic.Pepper, tomato, pasta style sauces, cream, cheese, etc.

I made some yearling beef schnizels two nights ago. Topped with Portobello mushrooms fried in a wok, my own onion and garlic olive oil, with garlic butter. Served with simple steamed vegetables, potatoes etc.

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John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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the Southern American version called "Chicken Fried Steak"

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As a German I may tune in here. You are right, the Schnitzel was of Austrian origin. You still get the best there and in southern Germany. Cooking Schnitzel migrated north after WW2 predominantly and became a common German dish with many variations. 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….

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As a German I may tune in here. You are right, the Schnitzel was of Austrian origin. You still get the best there and in southern Germany. Cooking Schnitzel migrated north after WW2 predominantly and became a common German dish with many variations. 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….

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Mouth watering as I type this....

That is really interesting history as my wife's people came here (before WW1, between the wars and then after WW2) as noted not from S. Germany or Austria and did not bring that dish with them.

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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….

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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?

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John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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

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