Sprinkle veal cutlets with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cutlets, and cook 1 minute on each side or until browned. Remove from skillet; set aside, and keep warm.
Add lime juice and wine to skillet; cook over high heat 1 minute or until mixture is reduced by half. Combine flour, broth, and milk; stir well. Add to lime juice mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly. Return cutlets to skillet; cook until thoroughly heated. Transfer to a serving platter. Sprinkle with lime zest, and serve immediately.