Veal Parmesan Sub

Instructions

1. Prepare the veal
   Place each veal cutlet between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: one with seasoned flour, one with beaten eggs and water, and one with breadcrumbs mixed with 1/4 cup of the Parmesan cheese. Dredge each veal cutlet first in flour, then egg mixture, then breadcrumb mixture, pressing gently to adhere.
3. Fry the veal cutlets
   Heat vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, fry the breaded veal cutlets until golden brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Add sauce and cheese
   Preheat broiler. Arrange the fried veal cutlets on a baking sheet. Spoon about 2-3 tablespoons of marinara sauce over each cutlet, then top each with 2 slices of mozzarella cheese and a sprinkle of the remaining Parmesan. Broil until the cheese is melted and bubbly, about 2-3 minutes.
5. Toast the rolls
   While the cheese is melting, lightly toast the split sub rolls under the broiler for about 1 minute, or until just golden.
6. Assemble the subs
   Spread a tablespoon of marinara sauce on the bottom half of each toasted roll. Place a veal cutlet with melted cheese on each roll bottom. Sprinkle with chopped basil and dried oregano, drizzle with olive oil, and add more marinara sauce if desired.