Take the veal schnitzels in truffle marinade out of the fridge and let them come up to room temperature before cooking. In the meantime, cook the macaroni al dente, drain and run it briefly under the cold tap. Wash the lemon in hot water, dry it and then finely grate the rind. Cut the lemon in half. Squeeze the juice from one half, and cut the other half into four thin slices which you then halve again.
Fry the veal schnitzels in the mix of oil and butter for three minutes on each side. Gently fry the sliced courgette and the garlic in olive oil. Add the lemon rind and the lemon juice. Add the macaroni and heat through, stirring frequently. Finish by adding the parsley and grated cheese, then season to taste with salt and pepper. Place the sautéed veal schnitzels on warm plates. Garnish with the lemon slices.
Add the lemon and courgette pasta on the side and serve immediately.