In a saucepan, saute the garlic and onion in hot oil until golden. Add the tomatoes, salt, and pepper. Break up the tomatoes; simmer uncovered for 10 minutes. Add the tomato sauce and oregano. Simmer 20 minutes.

Dip each piece of veal first in egg, then in a mixture of crumbs and Parmesan. Saute two or three pieces at a time in 1 tablespoon hot oil in a skillet. When browned on the bottom, loosen the crumbs from the skillet and turn with a broad spatula. Saute until golden brown underneath. Set the veal slices side-by-side in a 13x9x2-inch baking dish. Repeat with the rest of the veal.