Remove the salad greens from the bag, wash them, and let them dry in a colander.

Use a knife to cut the Parmesan into shavings and set aside.

Heat a grill pan until hot.

Once hot, sprinkle a little salt on the pan to help prevent the meat from sticking.

Place the veal cutlets on the pan and cook for about 2 minutes on each side.

Remove the meat, place it on a cutting board, and slice it into strips.

Arrange the salad greens on a serving plate, drizzle with extra virgin olive oil and sprinkle with salt. Top with the veal strips and Parmesan shavings, then serve.