1 1/2 lb. veal round or sirloin steaks, cut into 6 pieces
2 tbsp. lemon juice
2 eggs
2 tbsp. cold water
2 tbsp. oil
1/2 c. fine bread crumbs
1/3 c. Parmesan cheese
1/3 c. flour
6 tbsp. butter

Pound veal to not more than 1/4" thick. Sprinkle both sides with lemon juice and let stand 30 minutes. Sprinkle both sides with salt and pepper. Blend the eggs, water and oil. Set aside.

Coat the cutlets with flour. Dip in the egg mixture, allowing the excess to run off. Coat the cutlets in a mixture of the Parmesan cheese, bread crumbs and flour. Let stand 15 minutes. Melt the butter in a large skillet. Brown cutlets on each side about 3 minutes. To serve, garnish with additional Parmesan cheese and thin slices of lemon.