Pound veal cutlets lightly to tenderize.

Trim any excess fat or connective tissue from the meat.

Clip or slash the edges of the cutlets to prevent curling during cooking.

Sprinkle each cutlet lightly with lemon juice for flavor.

Season the cutlets with salt.

Coat each cutlet thoroughly with all-purpose flour.

In a small, shallow bowl, beat the egg and water together to create an egg wash.

Dip the floured cutlets into the egg mixture, ensuring they are fully coated.

Coat the egg-washed cutlets with fine dry breadcrumbs, pressing gently to adhere.

Melt butter or heat vegetable oil in a medium skillet over medium-high heat.

Fry the breaded cutlets in the hot butter or oil until golden brown on both sides.

Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.

Garnish each cutlet with a lemon slice before serving.