Halve the veal schnitzel. Place in cold water for a few minutes (tip from an Austrian cook!), take out, place on kitchen paper, season on both sides with coarse sea salt from the mill and colored pepper from the mill, turn in flour, stir through the egg mixture (1 beaten egg + 1 Tablespoons of cooking cream) and bread with the panko breadcrumbs. Heat sunflower oil (8 tbsp) in a pan, add the breaded veal escalope and fry until golden-brown on both sides. Move the pan every now and then and scoop the schnitzel with the oil. Remove the schnitzel, degrease on kitchen paper and keep warm in the oven at 50 ° C until serving. Fry the rest of the breaded eggs in the pan. Remove and shape into rolls.