Pound the veal slices to about 4 mm thickness, salt them. Turn the slices in flour, then in beaten eggs and then in breadcrumbs. Don't press the covering! Heat oil in a frying pan, enough oil to let the slices swim in hot oil. Fry 1 slice until it is golden brown on one side, then turn it. Repeat.

Serve each Wiener Schnitzel with a slice of lemon. The typical side dish is green salad or potato salad, but you can also serve boiled potatoes with chopped parsley, fried potatoes or potato chips.