Preheat oven to 200 °F and set a plate on the top shelf to keep warm. Lay out the pieces of veal on a clean work board or large platter. If some of them are thick then pound them out to the same size. About 1/8 th inch in thickness.
Set out 2 high sided bowls or glass baking dishes. In the first one whisk the eggs together with 1 teaspoon of salt and 1/2 teaspoon pepper. Add the bread crumbs in another.
Dip each piece of veal into the egg then coat the bread crumbs and gently shake off the excess and set on a plate until all of the veal is coated.
Heat a large sauté pan over medium-high heat then add in 3 tablespoons of oil and the butter. Once hot add in each piece veal to sauté for 3-4 minutes per side then place on warming plate in the oven. Should you do this in batches just add a little more oil and butter then get hot before continuing.
Once all of the veal is sautéed wipe the pan with a paper towel and over medium-high heat add in about 2 tablespoons of oil over medium-high heat. Add the shallots and let cook for about 3 minutes then add in garlic to cook for another minute. Add in the kale and cook for 6-7 minutes lowering the temperature to medium. Add in the peas, 1 lemon zest and 1 lemon juice. Cover and remove from heat then add in fresh parsley.
In a small sauce pan over medium heat pour in chicken broth and cornstarch and whisk until cornstarch is dissolved. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper and bring to a boil. Add in lemon juice and whisk in. Reduce the heat to low pour in the cream. Let cook for 1-2 minutes to thicken.
To serve divide the pea salad on 4 plates and top with 2 pieces of the medallions the pour some lemon sauce and sprinkle each one with a little lemon zest.
