Start by tenderizing the veal cutlets. Place each cutlet between two pieces of plastic wrap and pound gently with a meat mallet or the flat side of a heavy knife until they are about 1/4 inch thick. Season both sides with salt and pepper.

Set up a breading station. Place the flour on one plate, beaten eggs in a shallow bowl, and breadcrumbs on another plate.

Dredge each cutlet in flour, shaking off any excess. Then dip it into the beaten eggs, making sure it's fully coated. Finally, press both sides of the cutlet into the breadcrumbs, ensuring an even coating.

Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot, but not smoking. You can test it by dropping a small breadcrumb into the oil; it should sizzle immediately.

Carefully place the breaded cutlets into the hot oil and fry for about 3-4 minutes per side, or until they turn golden brown. Cook them in batches, if necessary, to avoid overcrowding the pan.

Once cooked, transfer the Wiener Schnitzel to a paper towel-lined plate to remove any excess oil. Repeat the process with the remaining cutlets.

Serve the Wiener Schnitzel hot with lemon wedges on the side for squeezing over the top. It pairs well with sides like potato salad or roasted potatoes and a refreshing salad.