There is also the Pariser Schnitzel, which is a Wiener Schnitzel without breadcrumbs (only egg and flower).
Never heard of a Swiss schnitzel
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Pretty soon, we’re going to be quoting Orson Welles on the only thing Swiss culture has produced is the cuckoo clock (if you haven’t seen the Third Man, go do so immediately). Nevertheless the most cursory google of "Swiss Schnitzel will get you recipes of specifically Swiss Schnitzel. You may not regard it as up to the German or Austrian standard, but that’s your taste, not a definitional issue.
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If that’s the case, there are an awful lot of French and German chefs that are serving an American dish…
My proposal in response to the original question would be a 10-15 year-old Raveneau.
Overkill?
It’s not a sophisticated dish.
This reminded me of the time my somewhat disreputable senior year of HS boyfriend claimed he wanted to cook dinner for me, and produced a version of this dish, looking exactly like the one from Costco, that I immediately recognized as having been been purchased ready made at the Gourmet Giant grocery store. When I asked if he had made it from scratch, knowing full well he had not (little bitch that I was), he insisted he had. So I asked him to describe the process. The evening went downhill from there, though, to be fair, I think a basement flood and vomiting cat were involved in the final debacle.
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Was it at least a frozen one he had to re-heat in an over? Or was it the chicken bake from the takeout counter that he just threw onto a plate?
I’m with William on this one. Sometimes you want straightforward food with more complex wine to let the wine stand out. That’s just me.
Not even a frozen one. Just from the fancy prepared food counter at that old version of Giant.
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Oh I see its a food paring for the Revenau. Makes sense!
My first picks are Grüner Veltliner, Champagne, Riesling; not in any particular order.
I love Vouvray with Cordon Bleu. Demi-Sec in particular but it works with Sec or Moelluex as well.
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