Cut scaloppini width-wide into three pieces. Place each piece between sheets of parchment paper and pound with a kitchen mallet until the meat is about 3 mm thick.
Coat each piece with flour and shake to remove excess. Heat 45 ml (3 tbsp.) butter and a good splash of oil in a large skillet over medium-high heat. Place veal in skillet and cook for 1 to 2 minutes on each side, until the veal is browned and crusty. Keep warm in oven at lowest temperature setting.
Toss all the salad ingredients together, except for the oil. Gradually add oil, and then toss again. Divide salad onto 6 serving plates and arrange veal by staggering the pieces on one side of the plate. Spoon 30 to 45 ml (2 to 3 tbsp.) of chutney around the plate and serve. Makes for a great appetizer.