Step 1Pound each veal cutlet between two sheets of plastic wrap or waxed paper, using a meat tenderizer or mallet, until very thin (about one-eighth- inch thick). Season with salt and pepper. Dredge the meat in the flour to coat, then dip it in the egg and then in the bread crumbs to coat. Cover and set aside while preparing the arugula.
Step 2Heat the olive oil in a large saucepan or large deep skillet over medium heat until hot. Add the shallots and garlic and saute, stirring, until fragrant and tender, about 1 minute.
Step 3Add half the arugula with any water clinging to the leaves after rinsing. Turn with tongs until it begins to wilt, then add the remaining arugula. Continue to cook, stirring, until the leaves are wilted but are still bright green, about 1 to 2 minutes. Squeeze the lemon juice over the arugula, then season with salt and black pepper (preferably cracked) to taste. Keep the arugula warm while preparing the veal.
Step 4Fry the breaded cutlets in a large skillet in hot oil and clarified butter to brown, about 3 to 4 minutes. Turn and continue to cook until the second side is browned, about 3 to 4 minutes. Remove the cutlets from the skillet to paper towels to drain.
Step 5Serve the veal on a bed of sauteed arugula sprinkled with the chopped tomato and parsley and garnished with lemon wedges.