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1
Preheat the oven to 400 degrees F.
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2
Place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch.
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3
Slice the pounded veal crosswise to create evenly sized portions.
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4
Season with salt and pepper on one side.
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5
Dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
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6
Heat a skillet with 3 tablespoons oil and 3 tablespoons of the butter over medium high heat; brown veal until golden, turn, and brown 1 minute longer.
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7
Place seared veal on a cookie sheet and top each piece with 1/4 ounce prosciutto, 1/4 ounce of fontina, and 1/4 ounce of Gruyere.
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8
Pour out all but 2 tablespoons of the fat from the skillet and increase the heat to high; stir around the shallots, then deglaze with the wine, continuing to cook until reduced by half.
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9
Add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
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10
Meanwhile, in another skillet, prepare the Dijon arugula: Melt butter over medium high heat; add shallot and sweat a minute.
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11
Add the broth and reduce by half; whisk in mustard, then add arugula and wilt slightly (it will continue to wilt after being removed from heat).
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12
Season with salt and pepper; reserve.
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13
Place veal in the oven to melt the cheese, about 3 minutes.
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14
Serve immediately by plating the sauce, top with 3 pieces of veal and place the Dijon arugula alongside.
