@Frazzemrat1 You wanna explain pirogi... I'll explain schnitzel. swine or veal, same concept. Most of the folks in my area of Germany ate pork. So think of a fresh ham or basically the same muscles in a cow... So think Eye of round--but pork. Sliced about a 1/2" thick, seasoned with cajun (ya I changed that) seasoning (Tony's), beat it thin, dip it in seasoned flour, then egg wash, then seasoned bread crumbs, then fry in butter with a little canola oil. Can be served plain, with mushroom sauce (Jager) or Hunter Sauce (not even going to try and spell it).
Mine is much shorter of a description.