Rinse the lemons in hot water. Pat dry and cut into thin slices. Mix the olive oil with the oregano and peeled garlic cloves. Sprinkle the schnitzel with herb oil. Season with salt and pepper. Cover with lemon slices and cover with plastic wrap. Chill for 12 hours.
Heat a frying pan over medium heat. Remove the lemon slices and dab the schnitzel with paper towels. Cook on each side for 2-3 minutes. Season with salt and pepper.