text: Portugal In Portugal, schnitzel is called bife panado or just panado ("breaded"). Different varieties of panado can be made with chicken (panado de frango), turkey (panado de peru), pork (costeleta panada for pork chop, febra panada for pork without bone), or veal (escalope de vitela panado). The meat is usually seasoned with black pepper, garlic, and lemon juice. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). It is also popular as a sandwich, served in a bun with lettuce (sandes de panado).
  Romania
  Romanian șnițel () is very common in restaurants, fast-food places, and homes across the country. Normally served with french fries, mashed potatoes, or rice, and a slice of lemon or some salad, the fast food version is differentiated by being served sandwich/burger style. Cordon bleu șnițel (made from pork loin stuffed with cheese and ham) is also very popular. The Romanian șnițel is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef).
  A specialty from western Romania is the mosaic șnițel made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling. Also a recipe for șnițel de ciuperci, a mushroom fritter, is common.
  Russia
  In Russia, the dish is called отбивная (otbivnaya), which literally means a piece of meat that has been beaten, although the name шницель (šnitselʹ) is also in use. Russian cuisine includes recipes of schnitzel prepared from pork, as well as beef, veal, and chicken.