Despite the price of veal these days, this is worth every penny. 
8 veal scallops
1 1/2 cups bread crumbs
1 1/4 cups grated 
  Parmesan cheese
1 tbsp minced fresh
  parsley and basil
1 tsp salt
1/2 tsp ground black pepper
4 eggs
1 tsp water
1/2 cup all-purpose flour
1/3 cup olive oil
1 1/2 cups marinara sauce
8 slices mozzarella cheese
Parsley springs for garnish
Position rack in center of oven and preheat to 350°. Combine bread crumbs, 1/2 cup Parmesan cheese, herbs, salt and pepper in a plate. In a shallow bowl, whisk eggs and water. On a plate, spread all-purpose flour. Coat veal with flour and shake off excess. Dip in egg and then coat with bread crumbs, patting to make crumbs adhere.
Heat oil in large skillet over medium-high heat. Add veal and saute until lightly brown, 2 to 3 minutes per side. Add oil if pan looks dry. Remove veal to a plate and blot with paper towels.
Lightly oil a baking dish. Spoon in 1/2 cup marinara sauce. Arrange veal on sauce. Sprinkle with 4 Tbsp. Parmesan cheese. Cover with rest of sauce. Top with mozzarella slices and Parmesan cheese. Cover pan with aluminum foil and bake 20 to 30 minutes. If you wish to brown the top, remove foil and run the dish briefly under broiler. Garnish wth parsley sprigs and serve.