Mix flour and panko bread crumbs with salt and pepper on a large plate. Whisk eggs with water in a bowl. In a large skillet over medium-high heat, heat olive oil and butter. Dredge each cutlet in the egg mixture, then in the flour mixture. Working in batches, fry the cutlets until golden, crispy, and cooked through, 3 to 4 minutes per side. Serve them with buttered egg noodles and lemon wedges on the side.