6 veal cutlets, each a little less than 1/2 lb.
1 lb. fresh button mushrooms simmered in butter lard, no substitutes
1 rounded tsp. flour
1/2 pt. sour cream
3 lemons
2 bunches parsley
Salt
Pepper

Preheat oven to 150. Wash cutlets and dry. Pound cutlets about ten times on each side with a tenderizing hammer. Salt, pepper and squeeze a few drops of lemon juice on both sides.

Melt 1 tablespoon lard in pan and fry Schnitzels until done, adding lard as necessary. As Schnitzels are done, place in oven to keep warm. A little before the last Schnitzels are done add well drained button mushrooms and flour to pan, stirring flour well into melted lard so that it browns. Remove Schnitzels from pan and place in oven to keep warm.

Turn fire very low. Stir sour cream into pan. The sauce will be very light brown. Place Schnitzels on prewarmed plates garnished with lemon wedges and parsley. Pour sauce with mushrooms over Schnitzels.