German Cheese Schnitzel

• 1 1/2 lb. veal or tenderloin
• 2 Tbsp. lemon juice
• 2 eggs
• 2 Tbsp. cold water
• 6 Tbsp. butter
• lemon slices
• 1/3 c. flour
• 1/2 c. bread crumbs
• 2 Tbsp. cooking oil
• 1/3 c. Parmesan cheese
• salt and pepper

1. Pound meat to 1/4-inch thickness.
2. Cut into 6 to 8 pieces to form cutlets.
3. Sprinkle meat on both sides with salt, pepper and lemon juice; let stand 30 minutes.
4. Blend eggs, water and oil; set aside.
5. Combine bread crumbs and cheese.
6. Coat cutlets in flour, then dip in egg mixture.
7. Let drip off.
8. Coat with cheese mixture. Let stand 15 minutes.
9. Melt butter in skillet.
10. Brown on each side.
11. Serve with noodles or potatoes.
12. Sprinkle meat with additional Parmesan cheese and paprika.
13. Garnish with lemon slices.

veal, lemon juice, eggs, cold water, butter, lemon slices, flour, bread crumbs, cooking oil, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717730 (may not work)