Wiener schnitzel is a breaded and Fried veal (or pork) cutlet.

维也纳炸肉排是在小牛肉(或猪肉)外面裹上一层面包屑后再炸。

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A small round piece of meat, especially loin or fillet of lamb, veal, or pork.

小块瘦肉小块圆形肉，尤指腰肉或四肢上的肉，小牛肉或猪肉。

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Rib section of a forequarter of veal or pork or especially lamb or mutton.

牛肉或猪肉的前半部分的肋骨架，特别是小羊羔和绵羊。

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Specialty butchers generally have access to rabbit and can debone the hind legs for you. (If you can't find rabbit, turkey breasts or veal or pork cutlets make fine substitutes, Mr. Stryjewski said.) Pounding the legs thin before seasoning is also essential it evens out the meat and speeds up the cooking time.

WSJ: Stephen Stryjewski's Paneed Rabbit With Citrus, Sage and Caper-Butter Sauce | Slow Food Fast

One does wonder whether it is proper to have the veal tartare before or after the braised pork belly.

NEWYORKER: The Cannibal