Also known as Weiner Schnitzel, a favorite German recipe
Double as needed
2 pounds leg of veal, sliced 1/4″ thick
1 cup lemon juice
salt and pepper
2 T water
1/4 cup flour
1 cup fine bread crumbs
1 1/2 cup shortening
Beat the eggs with the water. Marinade the cutlets in lemon juice for an hour. Pat dry with paper towels, sprinkle with salt and dip first into beaten eggs, then into flour, then into the bread crumbs.
Refrigerate 30 minutes. Heat shortening in a heavy skillet, add cutlets and cook over medium heat for 3 to 4 minutes. Serve immediately.