First, prepare the veal. Using a meat pounder, tenderize your meat and make sure it is very thin (about 1/8 inch or 2-3 mm). Season you schnitzels with salt and pepper.
Next step is breading your meat using the classic flour-egg-breadcrumbs method. Beat up the eggs with a bit of salt, and use a separate plate for the flour and the breadcrumbs. Coat the meat evenly with flour, then dip it in the beaten egg to coat it also evenly, and lastly cover the whole cutlet with breadcrumbs.
In a large pan, heat up the oil. Make sure it is at least an inch (2.5 cm) deep. Put the breaded cutlets into the hot oil. Make sure not to overcrowd your pan.Fry for 2-3 minutes on one side, than flip. Move the hot oil with a spatula from the empty places onto the meat, with motions always away from you. Be very careful!
Fry the meat on the other side for 1-2 minutes, until golden brown. Take it out, let the excess oil drain off and place it on a plate or wire rack. Don't use a paper towel as the coating can get soggy. Serve fresh and warm with lemon wedges or rings.