Pound the veal to within a 1/4-inch thickness of its life, then pat it dry. Place flour and bread crumbs on separate plates. Dip the cutlets first into the flour, then into the beaten egg, and finally into the breadcrumbs, taking time to coat both sides thoroughly. Place the cutlets on a baking rack and sprinkle lightly with salt and generously with pepper, fresh ground if available. Set the pieces in the refrigerator to absorb the liquid for 15 to 30 minutes. This will help the coating adhere when frying.

Pour enough oil into a large heavy skillet (I prefer cast iron for the taste) to come about 1/4-inch up the sides. Heat briefly at medium-high. When the oil is hot, add the veal cutlets, in batches of 2 if necessary so as not to crowd the pan. Fry until golden brown, about 4 minutes per side, turning once. Place on platter, sprinkle with lemon juice and keep warm until they are all done.

Drain all but a thin coating of the oil from pan. Reheat the pan and fry the remaining eggs until the yoke is hardening. Place one fried egg on top of each cutlet along with one or two lemon slices and serve immediately. You may accompany the Schnitzel with either French fries or noodles, and perhaps mixed vegetables cooked in garlic butter. A parsley garnish completes the meal.