Combine the lemon juice, half the lemon rind, garlic and half the olive oil in a shallow glass or ceramic dish. Add the cutlets and turn to coat. Cover and set aside at room temperature for 30 minutes to marinate.
Cook the peas and beans in a saucepan of boiling water to 2-3 minutes or until tender. Drain and return to pan. Coarsely mash. Drizzle with remaining oil and season. Cover and keep warm.
Heat a large chargrill or non-stick frying pan over medium-high heat. Cook the veal for 3-5 minutes each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Meanwhile, combine the parsley, mint and remaining lemon rind in a bowl. In a separate bowl, place salad leaves and drizzle with vinegar. Season and toss to combine.
5. Divide mash among plates. Sprinkle with feta. Top with a cutlet, sprinkle with parsley mixture and serve with salad.