Working with 1 cutlet at a time, use a meat mallet to pound to 1cm-thick. Season four with salt and pepper, then spread on a large plate. Place breadcrumbs in a large bowl with zest, parmesan and parsley. Season and mix to combine. In a separate bowl, beat together milk and eggs. Lightly coat cutlets first in the flour mixture. then the milk mixture, and finally in the breadcrumb mixture. Place on a tray and chill for 15 minutes.

Meanwhile, for the sage and white wine sauce, heat the oil and butter in a medium non-stick frypan over medium-high heat. Add onion, garlic and sage and cook, stirring occasionally, for 4-5 minutes until onion has softened. Add wine, scraping the bottom of the pan with a wooden spoon, and cook until reduced by half. Stir in cream, bring to the boil and reduce heat to medium. Simmer for 8-10 minutes until thickened. Season to taste, set aside and keep warm.

Preheat oven to 160°C. Heat a large deep frypan with 3cm oil until hot (test with a cube of bread, it should turn golden in 30 seconds). In batches, fry the cutlets, turning occasionally, for 4-5 minutes until golden. Place cutlets on a baking tray and bake for 8-10 minutes until the meat is cooked to your liking. Rest for 5-6 minutes before serving. Drizzle over sage and white wine sauce and scatter with freshly ground black pepper. Serve with lemon wedges.