- Dust the veal schnitzels in flour and shake off excess. Coat the veal in egg, then dip in breadcrumbs and shake off excess. Refrigerate veal for 15 minutes before cooking.
- Add enough oil to a medium-sized frypan to come halfway up the side of the pan. Heat the oil over a moderately-high heat. Cook veal in 2 batches. Allow the oil to reheat between batches. Drain veal on absorbent paper.
- While the veal is cooking, preheat the oven grill to hot. Combine the oregano and tomato pasta sauce.
- Place the cooked veal on a large baking tray. Top veal with eggplant slices, then the tomato pasta sauce, and then with bocconcini. Place veal under the grill and cook until the bocconcini has melted. Serve the veal with rocket leaves and onion, drizzled with balsamic.