6 veal cutlets, each a little less than 1/2 lb.
Lard, no substitutes
3 lemons
3 med. green or red peppers
1 med. onion
Salt
Pepper

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

Cut peppers in half lengthwise. Remove stem and seeds. Wash. Cut peppers crosswise in thin half ring slices. Peel onion and cut in half lengthwise, cut in thin half rings. Cut lemons lengthwise, then in thin half circle slices.

In a large pan melt lard and fry Schnitzels to a golden brown. As they are done place them in the oven to keep warm.

While the Schnitzels are frying, melt some lard in a medium frying pan and fry pepper ring and onion rings until soft. Remove pan from heat and keep warm.

Place Schnitzels on prewarmed plates. Put pepper ring and onions on the Schnitzels alternating with lemon slices. Pour a little of the grease from the pan over the pepper, onions and lemon slies on the Schnitzels.