|Lemon||1 , juiced|
|Flour||125 Milliliter (1/2 Cup)|
|Cold water||30 Milliliter (2 Tablespoon)|
|Salad oil||30 Milliliter (2 Tablespoon)|
|Fine breadcrumbs||375 Milliliter (1 1/2 Cup)|
|Butter/Shortening||75 Milliliter (5 Tablespoon)|
Place the pounded escalopes in a dish, pour the lemon juice on top.
Let stand 30 minutes.
Remove from platter, sprinkle with salt on both sides.
Set flour on a piece of waxed paper.
Beat the eggs lightly with water, then beat in the oil.
Pour the breadcrumbs on a flat plate.
Dip both sides of each escalope first in flour, then in the beaten eggs and dredge each one with the breadcrumbs.
Let stand at room temperature for 15 to 30 minutes.
Heat butter or fat quite hot in a large frying pan.
Place the escalopes one next to the other, but do not crowd; do 2 or 3 at a time or as many as you can fit in your large frying pan.
Fry the first side over low heat until there is a golden brown crust.
Turn over with spatula (never pierce with a fork).
When brown on both sides, which should take from 4 to 6 minutes on each side, they are ready to serve.
To keep warm, place cooked meat on a warm platter or baking sheet in a 250°F (120°C) oven.