Place the panko crumbs on a plate and mix in the Kiwi seasoning. Place the flour on another plate and the eggs in a bowl. Dip the cutlets in flour, shaking off excess, then dip into beaten egg, then press into the crumb mixture to coat. Cook immediately or refrigerate until needed. Heat a large frying pan and add half the oil and butter. When the butter stops sizzling, add the cutlets in batches and cook for 3–4 minutes on each side, depending on thickness, until the coating is crisp and golden. Remove the cutlets and keep warm while cooking the next batch in the remaining oil and butter. In a small bowl, combine the crème fraîche with mint, Tabasco and half the lemon zest, and season to taste. Place the cutlets on a platter, sprinkle with the remaining lemon zest and serve with the crème fraîche in a bowl alongside.