Paneed Veal with Fried Lemon Slices
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Eggs |
| 1/2 | c | Water |
| 1 1/2 | c | Fine dry bread crumbs |
| 1 1/2 | ts | Freshly grated lemon zest |
| 1 1/4 | ts | Dried thyme |
| 8 | 1/4-pound veal cutlets; pounded 1/8-inch, thick between, sheets of plastic wrap | |
| Vegetable oil for deep-frying | ||
| 16 | 1/8-inch-thick lemon slices | |
| 3/4 | c | All-purpose flour seasoned with salt and pepper for dredging |
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