Spinach and cheese, so you can technically tell yourself you're eating your greens with a straight face.
Fun fact: Paneer doesn't melt because it's set with acid instead of rennet, making it structurally closer to ricotta.
They hammer the meat flat, bread it, fry it, and somehow that's been enough for about three centuries.
Fun fact: In Austria, only veal can legally be labeled "Wiener Schnitzel" — pork must be listed differently.