In a screw-top jar combine vinegar, 1 tablespoon oil, honey and 1/4 teaspoon salt. Cover and shake to combine; set aside.
Place flour in a shallow dish. Sprinkle cutlets with Italian seasoning, 1/4 taspoon salt and pepper. Dredge each cutlet in flour and shake off excess flour; set aside.
Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Add the zucchini. Cook 3 minutes or until lightly browned. Transfer to a medium bowl. Add the couscous, cranberries and reserved dressing. Toss to combine; cover to keep warm.
Add 2 teaspoons oil to the skillet. Cook the cutlets in a single layer, until browned on both sides and cooked through, about 5 minutes. Serve the cutlets with the couscous.
Cook whole wheat couscous in reduced sodium chicken broth according to package directions. Chill.