Wash and dry the zucchini, cut them into very thin slices, lengthways, with a sharp vegetable peeler, then cut these slices into long thin strips. Fry them quickly (2 minutes) on a high heat, in clarified butter and keep warm. In a shallow casserole, brown the veal cutlets, for 10 to 15 minutes, depending on their thickness. Season with salt and pepper. Pour the liquid cream into a saucepan, with the chopped basil and chives and the lemon juice. Bring to a boil, season with salt and pepper. Serve the cutlets in a hot dish, coated with the sauce and with zucchini spaghetti.
