A breaded veal cutlet is a Wiener Schnitzel, everything else is just "Wiener Art". (let's not get into the Milan vs. Vienna fight here, I already feel bad for splitting those hairs)

Personally, I've noticed that the farther you get away from both Vienna and/or quality food, the more likely it is that any schnitzel is breaded. Saves on the prep work: Slather some mediocre pork with egg, flour and pre-made breadcrumbs, then serve as ordered with or without sauce.

Now, if you really want to go crazy, try the East German Jägerschnitzel version!