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1
Position a rack in the center of the oven.
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2
Preheat the oven to 350 degrees.
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3
Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate.
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4
Set aside.
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5
In a shallow bowl, whisk the eggs and water.
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6
Set aside.
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7
On a plate, spread the all-purpose flour.
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8
Coat the veal scallops with the flour and shake off the excess.
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9
Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
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10
Heat olive oil in a large skillet over medium-high heat.
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11
Add the veal and saute until lightly browned, 2 to 3 minutes.
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12
Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry.
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13
Remove veal scallops to a plate and blot with paper towels.
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14
Lightly oil a baking pan or shallow baking dish.
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15
Spoon into the pan 1/2 cup of the tomato sauce.
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16
Arrange the veal scallops over the sauce, slightly overlapping them.
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17
Sprinkle with 4 tablespoons of the Parmesan cheese.
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18
Cover with the remaining tomato sauce.
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19
Top with the mozzarella slices and the remaining Parmesan cheese.
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20
Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes.
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21
If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
