Step 1

Coat the veal slices in flour. Heat 2 Tbsp. sunflower seed oil in a pan and cook the veal for 1 minute on each side. Remove the scaloppine from the pan, discard the oil and add 1/2 cup water and 2 Tbsp. mustard. Stir for 4-5 minutes to make the sauce.

Step 2

Preheat the oven to 375°F. Place a slice of scamorza and a slice of prosciutto on top of each scaloppine, then arrange them, overlapping slightly, in an oven-safe dish. Bake for 4-5 minutes. Serve with the mustard sauce and rosemary to taste.