Sizzled Veal with Fresh Herb Salad

Ingredients

• 2 1/2 tablespoons fresh lemon juice
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 cups arugula (1 ounce)
• 1 cup flat-leaf parsley leaves
• 1/2 cup small or torn basil leaves
• 1/4 cup snipped chives (1/2-inch lengths)
• 1/4 cup mint leaves
• 1 1/2 pounds veal scallopine, cut 1/8 inch thick
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 1 stick (4 ounces) unsalted butter
• 1 1/2 lemons, very thinly sliced crosswise and seeded

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