text: Hungary Due to the strong Austrian influence of the Austro-Hungarian era, Wiener schnitzel is popular in Hungary, known as bécsi szelet (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat). It is served in restaurants, and is a common meal in Hungarian homes. It is typically served with French fries, mashed potatoes, or rice. Alternatively, green peas or other vegetables are used as a side dish. Bread and salad (or pickles) often accompany the meal. Some restaurants offer the cordon bleu variant, a slice of schnitzel rolled and filled with cheese and ham.
  Italy
  In Italy, there is a similar dish called cotoletta. Cotoletta is very similar to the Austrian Wiener Schnitzel. The Italian veal Scaloppine is also somewhat similar although the meat is not breaded.
  Netherlands and Belgium
  In the Netherlands (and Belgium) schnitzel is mostly made of pork and served with fries and vegetable salad. Zigeunerschnitzel (served with paprika) and Cordon bleu (Blue ribbon) are very popular. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat. In the Netherlands, every butcher has his own variants.
  North Macedonia
  In the Republic of North Macedonia, the dish called шницла () is a piece of pork seasoned with salt and black pepper, breaded and fried. Typically, it is served with mashed or fried potatoes with green salad garnish.
  Poland
  Kotlet schabowy is a classical and most popular recipe for boneless pork chop or pork tenderloin. It can also be made from chicken, which is called "Kotlet drobiowy".