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Classic Veal Parmesan Sandwiches

6 veal cutlets (3 ounces each) Salt, to taste Ground black pepper, to taste 1/2 cup all-purpose flour 1 egg wash 1 cup breadcrumbs 1 cup vegetable oil 12 tablespoons tomato sauce 3 tablespoons parmesan cheese, grated 6 slices provolone cheese 6 slices mozzarella cheese 6 sub rolls

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.