8 veal cutlets, about 3 ounces each 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup flour 2 eggs 2 tablespoons water 1 cup dry bread crumbs 1 1/2 teaspoons chopped fresh Oregano, OR, 1/2 teaspoon dried Oregano 1/4 to 1/3 cup olive oil 2 cups tomato sauce 8 thin slices of Mozzarella cheese 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees. Pound veal cutlets between two sheets of wax paper or plastic wrap until flattened to 1/4 inch thickness. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread flour on a plate or sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate or sheet of wax paper, toss bread crumbs with oregano and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge veal in flour. Dip in egg mixture and coat with seasoned bread crumbs. Pat crumbs gently to help them adhere. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add as many cutlets as you can to pan without crowding and cook, turning once, 4 minutes, or until browned on both sides. Remove to a 13 x 11 inch baking dish. Repeat with remaining cutlets, adding more oil as needed. Spoon 2 or 3 tablespoons tomato sauce over each cutlet. Top each with a slice of mozzarella and 1 tablespoon Parmesan cheese. Bake for 20 minutes, or until veal is tender.