Do you really don't know what it is or do you just don't know the term Schnitzel ? Maybe escalope tells you more? Just in case - it gets mostly cut from the topside/gammon slipper but you can use other parts and chicken- or turkeybreasts as well. It's cut really thin and gets tenderized with a meat hammer. Afterwards it's often breaded (first flour, than egg, than breadcrumbs) and fried.
It's not only common in Romania but I would say all over Europe. Austria is famous for its Wiener Schnitzel.