You must have written this question for me. I live outside of Düsseldorf in Gremany and have just spent the last 15 min's talking to my wife who is German (I'm English) and she say's that most people in our region eat "Schweine Schnitzel" mostly pure/natural which means without bread crumbs. This would be done in the frying pan/skillet 2 or 3 min's on each side and served with brat kartoffel and salad. Brat kartoffel are potato's cut small and fried in the pan/skillet until golden brown to a dark brown.
Some people prefer Schnitzel paniert (in bread crumbs). This would be served with brat kartoffel and a wonderful pepper or muchroom sauce or which ever takes your fancy.
My favorite is a Schnitzel 2/3 min's on both side's then covered with spinach and topped with cheese of your liking and then under the grill/broiler until the cheese has a hint of brown then eat, but be careful as the spinach having water in it is piping hot.
Wonder-bar und guten appetit.