For the salad: rinse and spin dry arugula, tear into bite-sized pieces. Rinse and dry scallions, cut into rings. Combine arugula with scallions, drizzle with 2 tablespoons of lemon juice and oil, season with salt and pepper. For the schnitzels: rinse and pat dry meat, pound flat, if necessary. Season with salt and pepper.
Coat schnitzels with flour, dip into egg and milk mixture and roll in breadcrumbs, pressing firmly. Heat oil in a pan and cook schnitzels until golden brown on both sides. Arrange meat on plates, garnish with lemon wedges and serve with salad.