• Mince the garlic and finely chop the onion.

  In a large deep frying pan, add a little oil and add the onions and garlic for a couple of minutes before adding the passata (swirl a bit of water in the empty jar to get all the tomato out), season and stir to combine. Bring to a simmer while you prep the veal.
• Gently pound your veal if it's not thin enough with a rolling pin.

  In another frying pan, add approx. 2 cm of sunflower oil and heat up ready to fry the veal.

  In three bowls, set up; 1. eggs, beaten, 2. plain flour, 3. seasoned breadcrumbs.

  Dredge each cutlet: 1, 2, 3, and place in the frying pain. Cook for approx 3 - 4 mins on each side or until golden brown.

  Squeeze a little lemon over and transfer to the tomato sauce pan, making sure the veal is covered in sauce.

  Let the veal, cook in the sauce for approx 5 -10 mins to take on the flavours.
• Half your rolls and toast.

Assemble

• Cut your veal in half if they are too big.

  Lay in the toasted roll, add the sliced mozzarella and pop under the grill for a minute or until the cheese starts to melt.

  Add a little more sauce if you like and some basil.

  Enjoy.