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Lightly season the veal cutlet with salt and pepper. Coat both sides with flour. Pat gently to remove excess. Dip cutlet in eggs and then coat with breadcrumbs. Set aside.
Heat enough oil in a sauté pan to barely cover the breaded cutlet when placed in the pan. Sprinkle a few breadcrumbs over the pan to determine the correct temperature. When the breadcrumbs begin to sizzle, carefully place the cutlet in the pan. Be careful not to splash any hot oil on your skin. Cook Wienerschnitzel until lightly browned around the edges, then turn it over carefully to cook the other side. When both sides have a nice brown color remove the schnitzel from the pan and drain on a paper towel lined plate. Garnish with fresh parsley. Squeeze lemon over Wienerschnitzel and enjoy.
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