Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.