Veal Cutlet Sandwich

Instructions

1. Prepare the veal cutlets
   Place the veal cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up the breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, oregano, and garlic powder.
3. Bread the cutlets
   Dredge each veal cutlet in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes to help the coating set.
4. Fry the cutlets
   Heat olive oil in a large skillet over medium-high heat. When oil is shimmering, add the breaded veal cutlets (in batches if necessary) and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Toast the rolls
   While the veal is cooking, lightly toast the sandwich rolls in the oven or on a grill pan until just warmed through and slightly crisp on the edges.
6. Assemble the sandwiches
   Spread a tablespoon of warm marinara sauce on the bottom half of each roll. Place a veal cutlet on top, add another spoonful of marinara sauce, and place 2 slices of provolone cheese on each cutlet.
7. Melt the cheese
   Place the assembled bottom halves under the broiler for 1-2 minutes, just until the cheese melts and begins to bubble. Watch carefully to prevent burning.
8. Finish and serve
   Top each sandwich with sliced tomato, arugula, and the top half of the roll. Slice in half diagonally and serve immediately while hot and crispy.