text: United Kingdom The parmo, or Teesside Parmesan, is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.
  Middle East
  Iran
  Schnitzel is popular in Iran, where it is known as shenitsel (). Thought to have been introduced in Persia during the World Wars, shenitsel is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard schnitzel. It is customarily served with lemon, French fries, and a variety of boiled vegetables.
  Another Iranian dish, kotlet (), should not be confused with shenitsel. They are small, oval-shaped patties made by deep-frying a mix of ground meat, onion, potato, and herbs.
  Israel
  In Israel, the dish (, shnitsel) is a popular food in Israeli cuisine. The meat is typically chicken or turkey breast, in conformance with dietary kashrut laws, which prohibit pork. Additionally, vegetable oils are use for the frying, as clarified butter, the preferred cooking fat for Austrian Wiener schnitzel, is impermissible for kosher use alongside meat. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. It is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad.