2poundsboneless leg of veal or turkey breastcut into 1/4 inch slices, pounded thin
1cuplemon juiceomit when using turkey
1teaspoonsaltleave out if you are using kosher meat
1/4freshly ground pepper
3eggs
3tablespoonswater
1/2cupall purpose flour
1cupdry bread crumbs
1 1/2cupscanola or light olive oil
Lemon slices
Instructions
Arrange veal in single layer in large baking dish. Pour lemon juice over the veal and let stand one hour, turning the veal twice. Drain the veal and pat dry, then sprinkle it with salt (don't use salt if you are using kosher meat) and pepper.
Beat eggs and water in a pie plate. Coat veal with flour, dip in egg mixture, coat with crumbs, patting them in gently, and shake off the excess. Put the slices between parchment paper on a plate and refrigerate for at least 20 minutes.
Heat the oil in large heavy skillet until it begins to smoke. Fry one cutlet at a time in the oil until golden brown, about 2 minutes each side. Drain the meat on paper toweling and keep in a warm oven until all the cutlets are cooked. Garnish with lemon slices and parsley sprigs.