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1
In a shallow baking dish whisk together eggs and water and in a large shallow baking dish stir together bread crumbs, zest, thyme, and salt and pepper to taste.
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2
Dip cutlets, 1 at a time, into egg mixture, letting excess drip off, and dredge in bread crumb mixture, pressing lightly until mixture adheres.
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3
Transfer cutlets as coated to a large rack and let dry at room temperature at least 15 minutes and up to 30 minutes.
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4
Veal may be prepared up to this point 1 hour ahead and chilled, uncovered.
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5
Preheat oven to 225F.
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6
In a deep heavy skillet (preferably cast-iron) heat 1 inch oil over moderately high heat until hot but not smoking.
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7
While oil is heating, dredge 4 lemon slices in flour, knocking off excess.
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8
Fry lemon slices, turning them occasionally, until golden, about 45 seconds.
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9
Transfer slices as fried with tongs to paper towels to drain briefly and arrange in one layer on another large rack set on a baking sheet.
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10
Coat and fry remaining 12 lemon slices in batches in same manner.
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11
(Carefully remove skillet from heat if necessary while coating slices to prevent oil from overheating.)
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12
Keep lemon slices, arranged in one layer, warm on baking sheet in oven.
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13
Remove any food particles in oil remaining in skillet with a slotted spoon and discard.
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14
Heat oil if necessary until hot but not smoking and fry cutlets, 1 at a time, turning them once, until golden and just cooked through, about 45 seconds, transferring with tongs to paper towels to drain briefly.
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15
Transfer veal to cleaned rack set on another baking sheet and keep warm in oven.
