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1
Preheat oven to 400 degrees F. Warm the marinara sauce in a small pot over low heat.
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2
Combine the veal, 1/4 cup of the grated cheese, the parsley, and 1/4 teaspoon of the salt in a small bowl.
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3
Mix with your hands, and shape into four oblong patties (that will fit on your rolls) about 1 inch thick.
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4
Spread the flour and bread crumbs on two shallow, rimmed plates, and beat the eggs with the remaining salt in a shallow bowl.
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5
Pour 1/2 inch vegetable oil into a large skillet over medium heat.
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6
Dredge the patties in flour, shaking off the excess, then dip in the beaten egg, letting the excess drip back in the bowl.
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7
Press the patties into the bread crumbs to coat both sides.
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8
When the oil is hot, carefully slide the patties into the oil.
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9
Fry, turning once, until golden brown and just cooked through, about 8 to 10 minutes.
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10
(You will know the patties are cooked through when you press on one and no more juice comes out.)
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11
Drain the cooked patties on paper towels.
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12
Lay the rolls open on a large baking sheet while still hot.
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13
Place a patty on the bottom half of each roll, and spread each patty with about 1/3 cup marinara, keeping the remaining marinara warm for serving.
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14
Sprinkle remaining 1/4 cup grated cheese over the marinara on the patties, then top each with 2 basil leaves.
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15
Evenly distribute the sliced mozzarella over the leaves.
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16
Bake until bread is toasted and cheese is melted and browned on top, about 10 minutes.
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17
Serve with additional warm marinara for dipping.
