Preheat oven to 400 degrees F.
Have a butcher remove the bone from the veal breast and butterfly the breast open.
In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil until smoking and add the Swiss chard. Cooked until wilted but not fully cooked, about 1 minute. Remove the pan from the heat and allow the greens to cool completely. Add the grated cheese, sundried tomatoes and eggs, and season, to taste, with salt and pepper. Season the veal. Spoon the stuffing on the inside of the veal pocket and gently roll the veal up like a jelly roll. Using butcher's twine, tie the veal roll securely and season the outside with salt and pepper.
In an oven-ready thick bottomed casserole over medium heat, heat the remaining 3 tablespoons olive oil until smoking. Gently add the rolled veal breast and brown on all sides, turning frequently for about 10 minutes. Drain the oil from the pan, add the white wine and tomato sauce, and bring to a boil. Cover pan with a lid or with foil and place in the oven. Cook 1 to 1/2 hours or until fork tender. Remove and allow to stand for 10 minutes. Carve and garnish with chopped parsley, marjoram, chili flakes and a drizzle of extra-virgin olive oil. Serve immediately.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme, carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.