Season veal with salt and pepper. Dredge through flour;dust off excess. Saute (in batches if necessary) veal scallopini on medium heat until cooked through and golden brown on both sides. Set aside and cover.

Saute mushrooms on medium heat in pan for 3-5 minutes or until softened and golden in color. Remove and set aside. Place prosciutto in pan and crisp on both sides. Remove, let cool slightly and crumble into pieces.

Return the mushrooms and prosciutto to the pan with 1 tablespoon of butter and saute for 1-2 minutes on medium high heat, carefully add a splash of vermouth and chicken stock. Bring to a simmer with a few sprigs of fresh Rosemary. Return the veal scallopini to the pan. Simmer and coat the veal through the sauce for an additional 2 minutes and then serve.