Place veal cutlets between two sheets of waxed paper and pound until paper-thin. They should be thin enough that you can almost see through them, but not so thin they fall apart.

Set up a breading station with three separate dishes: flour in the first, beaten egg in the second, and finely ground breadcrumbs in the third. Season each dish with salt and pepper.

Dip each cutlet first in flour (shaking off any excess), then into the beaten egg, and finally into the breadcrumbs, ensuring a thin but complete coating.

Place breaded cutlets on a waxed paper-covered platter and refrigerate for about an hour to help the coating adhere properly.

When ready to cook, melt 4 teaspoons of butter in a large skillet over medium-high heat. The butter should be hot but not smoking.

Cook the cutlets quickly, about 1-2 minutes per side until perfectly golden brown.

Set cooked schnitzels aside while preparing the finishing sauce.

Melt the remaining 2 tablespoons of butter in the pan and squeeze in the juice from one lemon to create a simple lemon-butter sauce.

Pour the lemon-butter sauce over the schnitzels just before serving.