In my country (Croatia) we have a bit of Scnitzel culture- Naturscnitzel (just the meat, no breading or anything else- as the name implies) is best served with glazed baby carrots (not the sort of baby carrots one gets in supermarkets but very young carrots) and breaded sorts like Vienna-style (dredged in flour, beaten eggs and breadcrumbs) and Paris-style (dredged in flour, beaten eggs and then agin in flour).
What we sometimes do differently is like in case of Lika Scnitzel (Lika is mountain region of my country), is prepare them in Vienniese style and then stick them in an oven layered in marinara-like sauce (alternating layers of Scnitzels with tomato sauce, wine, garlic and parsley*) at 250°C until done and Schnitzels have absorbed most of the cooking fluids.
* of course, one can also add a bit of mushrooms (like button mushrooms) to the tomato sauce to make it even more delicious.
