Pound veal cutlets lightly with a kitchen hammer until thin. Season with salt and pepper. Combine eggs and milk in a medium-sized bowl. Combine breadcrumbs and Parmigiano Reggiano cheese on a large, sided plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture, making sure it is evenly coated. Coat in crumb mixture, gently pressing them in.
Preheat broiler. Place tomato sauce, water and pesto in a pot and bring to a gentle simmer. Heat oil in a large skillet set over medium heat. Cook veal 3-4 minutes per side, or until golden and cooked through. Place on a baking sheet. Divide mozzarella cheese over top. Broil until cheese melts. Serve veal on a pool of tomato sauce. Pasta or rice and a steamed green vegetable go great with the veal.
Note: Your favourite tomato-based pasta sauce could replace the tomato sauce/ pesto mixture used in this recipe.