Halve the veal schnitzel crosswise, pound about ½ cm thin. Finely grate the peel of an untreated lemon, squeeze out the juice. Whisk the lemon juice vigorously with 4 tablespoons of olive oil, season with a little pepper and mix in the grated lemon zest. Pour the marinade over the schnitzel, cover and let sit in the refrigerator for at least 1 hour.
Turn once in between.
Spread 2 tablespoons of olive oil in a pan and heat. Remove the schnitzel from the marinade, drain well. Place in the hot pan and fry on both sides for about 2 minutes.
Remove and set aside, covered.
Pour lemon-oil marinade into the pan. Squeeze out the second lemon, add the juice and bring everything to a vigorous boil. Stir 1 tablespoon of butter into the sauce and let it melt, season with salt and pepper.
Put the schnitzel in the sauce and let it get really hot again.
Arrange on preheated plates, pour the sauce over them and serve immediately.
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