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1
Preheat oven to 250 degrees.
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2
Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you.
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3
In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes.
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4
Season both sides with salt.
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5
Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl.
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6
Add the oil to the egg mixture and beat in with a fork.
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7
Spread the bread crumbs on a large plate.
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8
Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour.
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9
Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs.
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10
Let stand at room temperature for 20 minutes.
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11
Heat your largest, heavy skillets over medium-high heat and add the butter.
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12
When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan).
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13
If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch.
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14
Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced).
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15
When the second side is golden, the schnitzels should be cooked through.
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16
Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
