Veal Parmesan Po'boy | Emerils.com

Ingredients

• 4 veal cutlets, about 1 pound
• Salt and freshly ground black pepper
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups fine dry breadcrumbs
• Olive oil, as needed
• 3 to 4 cups Anthony's Basic Tomato Sauce, warmed
• 1 cup shredded Parmesan cheese
• Four 10-inch sections of po'boy bread, halved lengthwise
• 4 to 6 large fresh basil leaves