Preheat oven to a very low heat, about 80°C

In a shallow dish, beat the eggs and season with salt and pepper. Place the flour in another shallow dish. Mix the breadcrumbs, rosemary and Grana Padano in a third shallow dish. On the side have one clean plate

Season the escalopes with salt and pepper. Dip the first escalope in the flour then shake off any excess. Dip the floured veal into the beaten eggs, then place in the breadcrumb mixture, firmly pressing the crumbs onto the veal. Place on the spare plate and continue with the rest of the slices

Heat enough oil to shallow-fry to 200°C in a deep skillet. Prepare a baking tray fitted with a wire rack to one side. Using tongs, carefully place each piece of breaded veal in the hot oil and fry until golden brown on both sides, about 6 minutes in total (you may need to do one at a time depending on your pan size). Place the veal escalopes on the rack and put them in the oven to keep warm while you make the sauce

Place the flour and butter in a small bowl and mix to form a paste

In a small, deep, heavy-bottomed pan, heat the olive oil over a medium-low heat. Add the garlic and the roux (butter and flour paste) and cook for about 2 minutes, stirring continuously

Pour in the white wine and stir for a further 2 minutes. Remove from the heat and stir in the Grana Padano Riserva, cream, and rosemary. Taste and check the seasoning

Serve the schnitzels with the Grana Padano sauce and your choice of seasonal vegetables