Gently pound the veal schnitzels to make them thinner and more tender. Use plastic wrap between the schnitzel and the meat mallet to preserve the texture of the meat. Season both sides of the schnitzels with salt and pepper. Next, place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Coat each schnitzel first in flour, then dip it in the egg, and finally coat it evenly with breadcrumbs, making sure the schnitzel is fully covered. Heat the oil and butter in a large frying pan over medium heat. Make sure the butter does not burn. Fry the schnitzels for about 3–4 minutes on each side, until golden brown and crispy. Turn the schnitzels carefully to avoid breaking the breadcrumb coating. Once the schnitzels are done, place them on paper towels to drain any excess fat. Garnish with lemon slices and serve immediately. Wiener Schnitzel is traditionally served with potato salad or a green salad.

Enjoy your meal!