Combine Parmesan cheese, eggs, salt, and pepper; beat well. Dip cutlets into egg mixture; dredge in breadcrumbs. Sauté cutlets in oil in a skillet over medium heat 4 minutes on each side or until browned.
Place cutlets in a well-greased 2-quart casserole. Pour tomato sauce over veal; top with mozzarella cheese. Bake at 350° for 15 minutes or until cheese melts.