text: Serbia In Serbia, the dish is called bečka šnicla (Viennese schnitzel). A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat.
  Slovakia
  Schnitzel is highly popular in Slovakia, a country bordering Austria, where it is referred to as vyprážaný rezeň. or simply rezeň (in the Western parts of the country, especially in Bratislava, colloquially also schnitzel, or šniceľ). It is often made of pork or chicken, and is typically served with fried potatoes (not peeled), boiled potatoes, mashed potatoes, fries (especially in canteens), potato salad, or rice.
  Slovenia
  German Schnitzel translates to Slovene as zrezek thus Wiener Schnitzel is called dunajski zrezek (Vienna is Dunaj in Slovenian). As in Austria a real dunajski zrezek is made of veal. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken. Dunajski zrezek is usually served with fried or roasted potato and a slice of lemon. Less popular is pariški zrezek which is prepared the same way but with no breadcrumbs. In Slovenia, a schnitzel filled with ham and cheese, breaded and fried (cordon bleu) is called ljubljanski zrezek (after Ljubljana, the country's capital). Zrezek can also be grilled, fried, braised or pot roasted.