2 lb. leg of veal cut into 1/4" thick slices
1 c. fresh lemon juice
Salt & pepper
2 eggs
2 tbsp. water
1/4 c. flour
1 c. fine unseasoned bread crumbs
1 1/2 c. lard

Marinate cutlets in lemon juice for approximately 1 hour. Pat dry and season with salt and pepper. Beat eggs with water in a plate. Pour flour onto a sheet of paper towel, do the same with bread crumbs. Dip meat first in egg mixture, then in flour (shake off excess), then in bread crumbs. Refrigerate for 30 minutes or so.

Heat lard in heavy skillet then add cutlets. Cook over medium heat 3-4 minutes on each side until brown (light brown). Serve immediately with lemon wedges. (Traditionally wiener Schnitzel is made with veal, for Pork Schnitzel use pork instead of veal.)