Preheat oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or aluminum foil. Drizzle about ½ cup of the tomato sauce on the parchment paper. Add enough water to come up the edges about 1 cm.
Season your veal with salt and pepper.
Warm up your tomato sauce and set aside while you prepare the veal. Place bread crumbs in a plate or container large enough that you can dredge the veal on both sides
In a medium size plate, whisk your eggs together and dip the veal in the egg wash on one side, then the other. Then dredge the veal in breadcrumbs and pat the veal down firmly so that it is well coated. Do this on both sides. Transfer to a dish while you prepare the remaining veal.
In a large frypan, heat up some vegetable oil with some garlic. Once the garlic begins to brown discard or place on the baking sheet.
Fry veal on both sides just enough to create brown coating on the bread crumbs. You are not cooking the veal, you just want to crisp up the breadcrumbs.
Transfer to baking sheet and place on top of the tomato sauce. Make sure that the veal pieces do not overlap one another. Repeat until you have cooked and transferred all the veal pieces to the baking sheet.
Cover the veal generously with the remaining tomato sauce. (if the tomato sauce is thick you might want to add about ½ cup of water to it to dilute it before you pour it on the veal.) Cover veal with foil and cook for 30 minutes.
Remove from oven and sprinkle mozzarella on veal pieces, return to oven and cook uncovered for 10 minutes.
Remove from oven and serve with vegetables or on a bun with your favorite condiments.