Wiener Schnitzel (German Style Veal Cutlet) vs Classic British Fish Cakes

Both dishes share a flour, egg and breadcrumb coating, but they wrap it around very different centers. The schnitzel is veal pounded thin, seasoned with salt and black pepper, and fried in hot, butter-enriched fat while being basted so the crumbs puff into a light, crisp shell. The fish cakes instead fold flaked white fish into potato mashed with butter and milk, brightened with onion and parsley, then fry more gently in oil for a golden crust over a soft interior. In each case, a lemon wedge on the side lifts the richness.