text: Argentina, Paraguay and Uruguay In Argentina, Paraguay and Uruguay, this dish, called milanesa, consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.
  Brazil
  In Brazil, such preparations, designated à milanesa (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare.
  Colombia
  Schnitzel presentations are called chuleta in Colombia. They are composed of flat pieces of chicken, veal, or mostly pork, covered with flour, and then deep-fried. The chuleta is a traditional dish of the Valle del Cauca region.
  Similar foods
  Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include:
  Escalope: A piece of boneless meat that has been thinned out using a mallet, rolling pin, or beaten with the handle of a knife, or merely 'butterflied'. Although it is usually a thinner cut of meat than found in a schnitzel, the meat of an escalope is also usually coated with flour, beaten eggs and bread crumbs, and then fried.
  Cordon bleu: "Blue ribbon" is a thinly pounded piece of meat stuffed with cheese and ham.