Veal Parmesan Sandwich

Instructions

1. Prepare the veal
   Set up a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese. Dredge each veal cutlet in flour, shaking off excess, then dip in egg mixture, and finally coat with breadcrumb mixture, pressing gently to adhere.
2. Cook the veal cutlets
   Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded veal cutlets and cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare garlic butter
   In a small bowl, mix the softened butter with minced garlic to create a garlic butter spread. Lightly spread the mixture on the inside of each roll.
4. Toast the rolls
   Place the rolls cut-side up under a broiler for 1-2 minutes until lightly toasted and the garlic butter is melted. Watch carefully to prevent burning.
5. Assemble the sandwiches
   Spread 2 tablespoons of marinara sauce on the bottom half of each toasted roll. Place a veal cutlet on top, then cover with another 2 tablespoons of marinara sauce. Layer 2 slices of mozzarella cheese on each sandwich.
6. Melt the cheese
   Place the assembled open-faced sandwiches (bottom half only) under the broiler for 1-2 minutes, until cheese is melted and bubbly.
7. Finish the sandwiches
   Remove from broiler and sprinkle with additional grated Parmesan cheese and torn basil leaves. Top with the other half of the roll and serve immediately while hot and crispy.