Instructions

1. Pound the veal cutlets gently between plastic wrap or parchment paper until they are about 1/4 inch thick for even cooking.
2. In a shallow dish, beat the eggs with salt and pepper until well combined.
3. In another shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
4. Dip each veal cutlet into the beaten eggs, allowing excess to drip off, then coat with the breadcrumb mixture, pressing gently to ensure it adheres well.
5. Heat the olive oil in a large skillet over medium heat until shimmering.
6. Add the breaded veal cutlets to the skillet, cooking until golden brown and fully cooked through, about 3-4 minutes per side. Adjust heat as necessary to avoid burning.
7. Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. Preheat a panini press or grill pan over medium heat.
9. On the bottom half of each sliced panini roll, place one cooked veal cutlet.
10. Layer each cutlet with 2 slices of mozzarella cheese, 2 tomato slices, and 4 fresh basil leaves.
11. Top each sandwich with the other half of the roll to create a complete panini.
12. Grill the panini in the press or grill pan until the cheese is melted and the bread is crispy, about 3-4 minutes.
13. Serve hot, with a side of your favorite salad or potato chips for a complete meal.