Pound veal with a meat mallet if thick.
In a shallow pie dish mix together salt, pepper, and flour. In a separate bowl whisk together the eggs and 2 Tbsp water. In a third bowl add the breadcrumbs.
Dredge the veal in the flour, then the egg, then the breadcrumbs. Place veal on a plate and chill 30 minutes.
Pour enough oil in the pan to cover the bottom and heat over medium-high. Once hot, add the veal and cook until golden, about 3-4 minutes per side. Serve with lemon.
You can also use pork for this recipe as well.
This Schnitzel goes great with a simple green salad.
We love weeknight dinners! Try our Chicken Spaghetti with Sun-Dried Tomatoes.