Wash the meat, dab dry. If necessary, tap flatter, season with salt and pepper. Whisk the egg in a deep dish. Put flour and breadcrumbs separately on 2 flat plates. Turn the cutlets first in flour, then in egg and finally in breadcrumbs.
Heat clarified butter in a pan. Fry escalopes for about 2 minutes on each side. Wash and dry lemon and cut into thin slices. Arrange schnitzel with lemon slices. Serve garnished with tomato wedge, capers and marjoram