Season the cutlets well with salt and pepper on both sides. Dredge each of the cutlets in flour.
Put a large skillet with a lid over a medium flame and heat the oil. Add the onion and sauté until it begins to turn translucent, about 3 minutes.
Shake the excess flour off the cutlets and add them to the pan. Cook for 2-3 minutes on each side and add the wine and Rosemary to the pan. Allow the wine to reduce for one minute.
Add the zest and juice to the pan. Lower the flame to a simmer. Cover and cook for 10 minutes.