Pound the veal until it is around a 1/4-inch thick. Make sure to trim the edges of the meat carefully. Lightly season the meat with salt and pepper.
You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrumbs. Dip the meat in the flour first, then in the whisked egg and then in the bread crumbs. Be careful to ensure that the entire meat is completely covered with the breadcrumbs.
Place the meat in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side. Serve hot with fresh lemon and potato salad Viennese style!