Double as needed

1 cup lemon juice

salt and pepper

2 eggs

2 T water

1/4 cup flour

1 cup fine bread crumbs

1 1/2 cup shortening

1. 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.

1. Refrigerate 30 minutes.  Heat shortening in a heavy skillet, add cutlets and cook over medium heat for 3 to 4 minutes.  Serve immediately.