text: Oopperaleike ("opera cutlet") served with fried egg
  Sveitsinleike ("Swiss cutlet") is filled with smoked ham and Emmentaler cheese
  Typically the dishes above are prepared from pork.
  France
  Pariser schnitzel is similar to Wiener schnitzel but is floured and fried in an egg batter instead of using breadcrumbs.
  Côtelette Menon or Côtelette révolution made of veal and breaded.
  Germany
  In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones.
  Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.
  Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce. An East German variant of Jägerschnitzel is made of Jagdwurst sausage and without sauce.
  Zigeunerschnitzel ('Romani schnitzel') is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices. This schnitzel is also called Paprikaschnitzel ('bell pepper schnitzel'), Schnitzel Balkan-Art ('Balkan-style schnitzel') or Schnitzel Budapester Art ('Budapest-style schnitzel').
  Rahmschnitzel (cream schnitzel) is a schnitzel with a cream sauce.
  Münchner Schnitzel ('Munich schnitzel') is a variation on Wiener schnitzel prepared with horseradish or mustard before coating in flour, egg and bread crumbs.
  Schnitzel Holstein, topped with an egg sunny side up.