Pound the veal cutlets with a kitchen hammer until 1/8" in thickness. Season the veal with salt and pepper. Place the eggs, flour and breadcrumbs in separate, shallow dishes. Line a baking sheet with parchment paper or plastic wrap. Coat 1 piece of the veal in the flour, shaking off excess. Dip and completely coat the veal with egg. Now coat the veal in the breadcrumbs, gently pressing them on to help them adhere. Set the veal on the baking sheet. Repeat with remaining pieces of veal.
Divide the oil between 2 large skillets set over medium to medium-high heat. When hot, set 2 pieces of veal in each skillet and cook 3 minutes per side, until crisp and golden. Serve the veal with lemon wedges.