Weinerschnitzel

Mix flour with salt and pepper well. Dredge cutlets in seasoned flour mixture, shake excess off. Set aside. Beat the two eggs in a shallow dish with water and lemon juice. Dip flour dredged cutlets into egg mixture and then into seasoned bread crumb mixture. Set aside. In a large skillet or cast iron pan heat oil to medium or medium high. Add cutlets but do not crowd. Fry each side about 2 or 3 minutes until golden brown. Remove each cutlet as they finish and place on paper towels to drain. Sprinkle with fresh or dried parsley and serve with lemon wedges.