Breaded Veal Cutlet (Weiner schnitzel)

 

2 pounds veal steak Crackers, crushed or bread crumbs Lemon juice Salt and pepper 1 large egg, beaten 1 egg, fried Cut 2 pounds of veal steak, 1/2-inch thick, in pieces for serving. Sprinkle with salt and pepper; dip cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes. (I put mine in the refrigerator to chill). Fry on both sides until nice and brown, and cooked. Sprinkle with lemon juice and garnish with a fried egg per portion.