Season the thin cutlets with salt and white pepper on both sides.
Place the flour in one shallow pan, whisk the eggs with water in another and add the breadcrumbs to a third.
Coat each cutlet in flour and egg, then lay it in the crumbs and turn without pressing hard.
Heat 1/2 inch canola oil in a wide skillet to 350°F.
Fry one or two cutlets at a time for about 2 minutes per side, gently swirling the pan, until puffed, golden and 165°F.
Drain the schnitzel on a rack and bring the oil back to 350°F before the next batch.
Serve after a 2-minute rest with lemon wedges kept off the crust until the last moment.
