This is pretty good; however, I like to use flavored bread crumbs, for a little bit more taste. The lemon juice is definitely important, I don't think I ever saw it served in a Viennese restaurant without it. Also, someone complained that the remaining breadcrumbs were wasted. In Vienna, they often mix the remaining egg with the leftover breadcrumbs and make little "hushpuppies" out of it, to be fried in the same oil as the schnitzels (of course, they don't call them hushpuppies in Vienna). My kids love this, it makes a tasty little extra. Someone mentioned spaetzle to go with the schnitzel, but the authentic way is always potatoes, preferably Austrian potato salad (with a vinaigrette dressing and onions). Don't believe the song from "Sound of Music" - Wiener Schnitzel is not to be served with noodles!
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This is pretty good; however, I like to use flavored bread crumbs, for a little bit more...