Get out a large rack to dry the cutlets on. Beat egg with water, salt, and pepper. Put flour on a paper plate, bread crumbs on another plate. Dip the cutlets in flour, then egg mixture, and finally bread crumbs. Set cutlets on rack to dry some.
Cut 1/2 lemon in wedges. Slice the olives. [Chop the hard-cooked egg.]
Fry cutlets until golden brown on both sides, about 3 to 4 minutes a side.
Serve with small parslied potatoes. Garnish with lemon wedges, olives, [and chopped egg].
Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952http://macheads2.net/recipes/WienerSchnitzel.html