Prepare the veal:
If using top round, slice it 1/4 inch thick. Pound the slices or cutlets between sheets of waxed paper, using the side of a heavy cleaver or the bottom of a small pan, and using a light slapping motion. Pound each until 1/8 inch thick. Combine the flour, 1 tsp. salt, and white pepper on a large plate. Combine the breadcrumbs and parsley on a large plate and set this closest to the stove. Put the beaten eggs in a shallow soup bowl next to it, then the flour mixture, and then the veal.
Heat a sauté pan over medium heat. Dry the veal with a paper towel and lightly season it with salt. When the pan is hot, add the oil and butter. While the butter is melting, dredge the first piece of veal in the flour, dip it in the egg and then in the breadcrumbs, pressing the crumbs into the meat to coat it. Put the meat in the pan. Working quickly, coat the next piece of meat and put it in the pan, adding only as much meat as will fit without touching or crowding. When the underside of each piece is golden brown (about 2 minutes), turn and cook the second side until golden, about 1 minute.
Toss the endive, arugula, and radicchio with the salad dressing. Arrange the salad on dinner plates and top each portion with a veal cutlet. Serve with a wedge of lemon.