Remove the veal from the refrigerator half an hour before preparation to bring it to room temperature. Cut the veal schnitzels into thin strips with a sharp, non-serrated knife. Remove the rosemary leaves from the stalks and chop finely. Mix the rosemary into the oil and marinate the veal schnitzels.
Prepare the ciabatta according to the instructions on the package. Bring a non-stick frying pan to medium heat and fry the veal schnitzels for about 4 minutes, turning regularly. Cut the ciabatta open and spread with herb cheese. Arrange the lettuce on the bread, lay the veal schnitzels on the sandwiches, sprinkle with pepper and serve immediately.
Serve the leftover herb cheese on the side. Great with veggie chips!