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Dip cutlets in Wondra mixed with salt and pepper.
Beat eggs in a shallow dish with a splash of water. Dip cutlets in egg wash
Dredge cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and garlic.
Heat oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry cutlets until golden brown. Remove and drain on a paper towel-lined plate.
Add some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top with a little grated parm, additional sauce and a slice of mozzarella. Cover pan to melt cheese.
Serve cutlets on slider rolls.