Heat oven to 200°F. Whisk together lemon juice, oil, and 1/4 tsp. salt. Add frisée and toss. Refrigerate.
Combine flour with remaining 3/4 tsp. salt; add pepper. Beat eggs in a separate dish with 1 tbs. water. Pour breadcrumbs into another dish. Coat each veal cutlet in flour, then egg mixture, then breadcrumbs.
Heat 2 Tbs. butter in a large skillet on medium-high. Cook the cutlets in 3 batches, browning them 2 minutes on one side, 2 minutes on the other. Keep cooked cutlets warm in a 200°F oven; use 1 Tbs. butter in pan for each remaining batch of cutlets.
Top with frisée; serve with lemon.