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Preheat oven to 210C/430F. Lightly grease a baking tray.
In a small bowl, whisk eggs with garlic, parsley, salt, and pepper. In a separate bowl, combine Panko breadcrumbs, Italian breadcrumbs, and parmesan cheese.
Coat the veal with the eggs, then dredge through the breadcrumbs mixture until fully coated.
Heat 1 inch of olive oil in a skillet over medium-high heat. Add the veal and cook until golden brown, for 5 minutes per side.
Transfer the veal onto the baking sheet.
Make the sauce. Heat olive oil in a saucepan. Add onions, and cook, stirring for 5 minutes. Add garlic and cook until fragrant. Add strained tomatoes and Italian herbs. Season to taste with salt and pepper and simmer for 3-5 minutes.
Spread the tomato sauce over the veal. Sprinkle parmesan on top, and add mozzarella slices.
Bake the veal for 5 minutes, or until the cheese is melted.