Place the veal in a shallow dish. Combine the ingredients for the marinade and pour over the escalopes. Leave for 30 minutes, turning the meat occasionally. When ready to cook, lift the meat from the marinade and coat both sides in the white breadcrumbs. Pat the coating on firmly and add the escalopes to the hot butter in the frying pan. Fry gently for 6–8 minutes, turning once, then lift from the pan on to a hot serving dish. Add a squeeze of lemon juice to the hot butter in the pan and pour over the escalopes.
Meanwhile trim and slice the mushrooms. Trim and chop the bacon rashers and fry until crisp. Drain the bacon from the fat in the pan and add it to the mushrooms in a basin. Add the French dressing and toss well to mix. Line a serving bowl with a few crisp lettuce leaves and pile the salad in the centre. Season well with freshly milled pepper and serve along with the veal.