Remove the lemon peel (yellow part only) with a paring knife or zester and cut it into very thin strips (julienne). Blanch the rind for 2 minutes in 125 ml (1/2 cup) water. Drain the rind, set aside and discard the water. Place the rind, lemon juice and honey in the same saucepan and cook over very low heat for about 10 minutes or until the mixture becomes syrupy.
In a large non-stick skillet, heat the oil and butter over high heat until the butter foams. Salt and pepper the cutlets and brown for 1 minute on each side, turning only once during cooking. (Note: If the skillet is not large enough, cook the cutlets 2 at a time so as not to overlap them.)
Remove the cutlets from the skillet, transfer to a platter and keep warm.
Pour the veal stock into the skillet and reduce it by half. Add the lemon reduction and heat for 2 minutes. Add the cream, continue cooking for 1 minute and pour the sauce over the cutlets.
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