Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork.

The meat is pounded thin, coated with flour, dipped in beaten eggs, and dredged in breadcrumbs before it's fried in clarified butter (or a mixture of oil and butter) on both sides until golden brown and crispy. Once done, frankfurter schnitzel is traditionally served with grüne soße (green sauce), and often boiled potatoes and chopped hard-boiled eggs on the side.

Rahmschnitzel is a German meat dish. It's usually prepared with a veal cutlet, but pork or chicken can be used instead, if preferred. Other ingredients include flour, butter, white wine, heavy cream, and herbs such as parsley and chives. The meat is tenderized and seasoned, then rolled in flour and fried in butter until golden brown.

Münchner schnitzel is an interesting variety on the world-famous Wiener schnitzel. This is a Munich-style variety, hence the name of the dish. The veal cutlets are brushed with a combination of sweet mustard and horseradish before they're coated in flour, eggs, and breadcrumbs, then fried in butter.

This German dish is a variation of the well-known Wiener schnitzel that originated sometime in the late 19th century. Though it appears in slightly different regional variations, Holstein schnitzel predominantly consists of a breaded and lightly fried veal cutlet that comes served with various additions.