Wiener Schnitzel - cooking recipe

Ingredients

2 lb. veal cutlets, thinly sliced
1 c. fresh lemon juice
salt
freshly ground pepper
2 eggs
2 Tbsp. water
1/4 c. flour
1 c. fine bread crumbs
oil or shortening

Preparation

Marinate veal cutlets in lemon juice in a glass dish for one hour.
Pat dry with paper towels; sprinkle with salt and pepper. Beat eggs in a bowl with water.
Dip each cutlet, coating well, first in flour, next into egg mixture and then in bread crumbs. Place each breaded cutlet on sheet of waxed paper.
Refrigerate at least 20 minutes before cooking.
Heat oil or shortening in heavy 12-inch skillet.
Add cutlets and cook over medium heat 3 to 4 minutes on each side or until brown, using tongs to turn.
Serve immediately with lemon wedges.