Begin by preheating your oven to 350F. Now examine your cutlets. You want them to be around 1/4" thick. If they are not, then use a meat mallet to pound them down to this thickness. To use the meat mallet, place cutlets between two sheets of plastic wrap and pound. Then season your meat with 1/4 tsp salt and 1/4 tsp pepper.

Create your breading station. Fill one shallow bowl with your Italian seasoned bread crumbs, one with the flour, and another bowl with whisked or beaten egg. Add 1/4 tsp salt and 1/4 tsp pepper to the flour and mix to make a seasoned flour.

First dredge the cutlets in the seasoned flour. Then dip the cutlets in the beaten egg, allowing the excess to run off. Lastly, coat the cutlets with the Italian seasoned breadcrumb mixture.

Heat up 3 tablespoons of olive oil in a large skillet on medium-high heat. Once the oil is hot, add the breaded veal cutlets, and cook each side until they are golden brown (around 2-3 minutes for each side). Add additional olive oil if needed. Don't crowd the skillet, cook only as many cutlets as will comfortably fit.

Heat 1 tablespoon of olive oil in the skillet on medium heat. Then add minced garlic and onion, cooking for around 3-4 minutes or until the onion is softened. Add the tomato sauce, Italian seasoning, and remaining salt and pepper. Stir to combine, and cook for 2 minutes.

Place the cooked cutlets in a large baking tray. Top each one with an even layer of the tomato sauce mixture, followed by mozzarella slices and Parmesan cheese.

Bake in your oven at 350F for around 15-20 minutes until heated through and cheese is golden brown.

Garnish with Italian parsley and serve.