In a bowl mix the breadcrumbs, pecorino, parsley, salt and pepper. Pour in the olive oil and stir to combine. Place a spoonful of the bread crumbs in the center of each veal cutlet. Top with a slice of cheese. Wrap each cutlet around the cheese and roll up tightly. Secure with a toothpick and place seam side down in a baking dish. Spray each cutlet with olive oil and roll in the remaining bread crumbs. Spray each roll again and transfer to 425 degree oven for about 20-25 minutes turning halfway through until golden brown on all sides. Spoon the marinara sauce on a serving platter and top with the involtini. Drizzle the cooking liquid from the pan over the involtini.