To make German schnitzel, pound veal or pork cutlets to 1/8 inch thickness, dredge the cutlets in flour, egg and bread crumbs, and fry the cutlets in butter until they become golden brown. Chicken or turkey cutlets can also be used to make schnitzel.
To make schnitzel, place the veal or pork cutlet into a sealed plastic bag, and use a meat mallet to pound the cutlets until they are about 1/8 of an inch thick. Remove the cutlet from the bag, and repeat the process for each cutlet. Place the pounded cutlets on a plate, and sprinkle 1 and 1/2 teaspoons of fresh lemon juice and salt over the meat.
To make the breading for the schnitzel, beat 2 eggs with 2 tablespoons of water in a bowl, place 1 cup of flour in a separate bowl, and place 1 cup of bread crumbs on a shallow plate. Dip the cutlet in flour first, and then dredge the cutlet through the egg mixture.
Coat the dredged cutlet in bread crumbs, and place the cutlet on a plate to rest for 30 minutes before frying. To fry the schnitzel, preheat a heavy skillet on medium-high heat, and melt 4 to 5 tablespoons of butter in the pan. Fry each cutlet in the butter until it becomes golden brown on both sides.