Veal with Tomato and Arugula Salad

In medium bowl, combine lemon juice, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tomato, basil, and onion; set aside.

With meat mallet, or between two sheets of plastic wrap or waxed paper with rolling pin, pound cutlets to 1/8-inch thickness. In pie plate, beat eggs with remaining 1/2 teaspoon each salt and pepper. Place flour on waxed paper; place bread crumbs on separate waxed paper. Dip cutlets in flour, then in egg mixture, then in bread crumbs.

In nonstick 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot. Add half of cutlets and cook about 3 minutes per side. Transfer to platter large enough to hold cutlets in single layer; keep warm. Repeat with remaining 2 tablespoons oil and remaining veal.

Add arugula to tomato mixture and toss to combine. Spoon on top of hot veal.