Whisk the milk, semolina, sugar, lemon zest, and a pinch of salt in a saucepan over medium heat. Cook, stirring constantly, for 5 to 6 minutes until the mixture is as thick as loose polenta and pulls from the sides of the pan.

Take the pan off the heat and whisk in the egg yolks quickly so they don't scramble. Pour into a 20 x 20 cm / 8 x 8-inch dish, spread to about 1 cm / 0.4-inch thick, and chill for 2 hours until firm. Cut into 4 cm / 1.5-inch squares.

Pat the veal, sausage, zucchini, cauliflower, and sage completely dry with paper towels. Season the veal and sausage with salt and pepper.

Set up a dredging station: flour in one shallow bowl, the beaten eggs in a second, and the breadcrumbs in a third.

Coat the veal, sausage, zucchini, cauliflower, sage, semolina squares, apple wedges, and amaretti one piece at a time: flour first, then egg, then breadcrumbs, pressing gently so the crumbs stick. Line them up on a sheet pan, keeping each type separate.

Heat the sunflower oil in a 26 cm / 10-inch deep skillet or Dutch oven to 170C / 340F, checking with a deep-fry thermometer.

Fry the cauliflower and zucchini first, in batches, for 2 to 3 minutes until golden. Lift out with a slotted spoon and drain on a wire rack.

Fry the veal and sausage next, in small batches so the pan isn't crowded, for 3 to 4 minutes until deep golden and crisp, with the sausage cooked through to 71C / 160F internal and the veal opaque with no pink.

Fry the sage leaves for 20 to 30 seconds until crisp and drain immediately, they burn fast.

Fry the semolina squares, apple wedges, and amaretti last, in one or two batches, for 2 to 3 minutes until golden, so the oil stays clean for the sweet course.

Season everything with a little extra salt while it's still hot from the oil. Pile onto a warm platter with lemon wedges and serve right away.