Wiener schnitzel, the popular breadcrumb coated cutlet of veal, a traditional Germanic dish, served in Munich, Bavaria, Germany, Europe

Creamed schnitzel with chanterelles, French fries, ketchup, mayonnaise, parsley, Hesse, Germany, Europe

Original Viennese veal escalope with fried potatoes and cucumber salad, Port Andratx, Majorca, Spain, Europe

Original Viennese veal escalope with fried potatoes and cucumber salad, Port Andratx, Majorca, Spain, Europe

Portrait of a young lady eating Cotoletta Milanese cooked by Restaurant Trattoria del Nuovo Macello served with a puree of carrots and cardamom and a fennel chutney on a plate of cast iron Milan, Lombardy; Italy, Europe

Cotoletta Milanese cooked by Restaurant Brunello in Milano served with baked french potatoes and tomatoes salad and a glass of mild red wine.

Cotoletta Milanese cooked by Restaurant Da Martino in Milan garnished with fresh rucola and tomatoes salad, Lombardy, Italy, Europe

Cotoletta Milanese cooked by Restaurant Trattoria del Nuovo Macello served with a puree of carrots and cardamom and a fennel chutney on a plate of cast iron on one of the tables in the dining room of the restaurant Milan, Lombardy; Italy, Europe

Cotoletta Milanese cooked by Restaurant Damm atra in Milano served with fried potatoes skind and tomatoes salad, Milan, Italy, Europe

Cotoletta Milanese cooked by Restaurant Brunello in Milano served with baked french potatoes and tomatoes salad and a glass of mild red wine.

Cotoletta Milanese typically called "Orecchia di elefante" (Elephant ear) served with home made olive brad and a glass of red wine, Milan, Italy, Europe, Lombardy

Cotoletta Milanese cooked by Restaurant Damm atra in Milano served with fried potatoes skind and tomatoes salad, Milan, Italy, Europe