Heat oven to 350 degrees. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick. Blot veal dry. Season each cutlet with salt and pepper, to taste.
Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs. In large skillet over medium heat, heat about 1/8-inch oil to about 350 degrees.
Working in batches, add breaded veal to hot oil and pan-fry first side until golden brown and crisp, about 2 minutes. Turn once and fry second side until it reaches internal temperature of 160 degrees, about 1-2 minutes.
Drain on paper towels or wire rack set over baking sheet.
Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot. Add veal to sub rolls and serve.