Wash and scrape the zucchini. Slice them very finely in the robot.
Leaf rosemary, thyme and basil. Chop the herbs, grate the lemon peel. Place the cutlets in the flour, then in the beaten egg, then in the breadcrumbs mixed with herbs and grated zest.
Heat the peanut oil and margarine and brown the cutlets for about 2 min on each side.
Beat together the vinegar, olive oil and crème parve, chop the chives. Mix the zucchini with this sauce, salt and pepper.
Serve the golden brown cutlets, garnished with a few drops of lemon and accompanied by zucchini.
Serve with a rosé Côtes de Provence or Côtes du Roussillon red wine.