Sweat onion in oil until cooked, add garlic and cook until fragrant. Add the tomato cans and simmer until thick, season with sugar.
While tomato sauce is cooking, grate the Parmesan cheese, combine half with the panko crumbs. Flour the Schnitzel, then dip in the egg mix, and coat in the crumb mix.
Heat oil in a pan and shallow fry one side until golden brown, about 2 mins. Add the butter and flip over for a further 2 mins or until golden.
Place tomato sauce in an oven proof dish lay the Veal on top and sprinkle with the extra Parmesan, grill in pre heated oven.

For a variation:
Cover the Veal in sliced fresh Mozzarella and grill.