In a bowl, combine all ingredients.
In a bowl, combine all ingredients.
In a deep fryer, heat oil to 350°F. Slice veal into 1-inch-thick cutlets; pound to ¼ inch. Using remaining ingredients, set up standard breading mise en place, combining semolina, parmesan, oregano, salt, and pepper, and making an egg wash. Dredge Cutlets in flour, dip in egg wash, coat in semolina, and fry 2 minutes per side. Drain on paper towels.
Place Veal Cutlet on bottom half of a roll. Spread on Salsa verde. Top with Lemon Vinaigrette-dressed arugula. Finish with Parmesan. Season with salt and pepper.