1) In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavoured breadcrumbs to a shallow bowl or lipped plate.
2) In a medium bowl, whisk together the eggs and milk and season with pepper.
3) Place the flour in a shallow bowl or dish. Season one scaloppini with salt and pepper. Dredge the in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or greaseproof paper. Repeat with the other scaloppini.
4) Heat 30g of butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with aluminium foil while you cook the other scaloppini. Serve with the lemon wedges.