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1. Place a square slice of cheese and a square of prosciutto on each one of eight veal scallops and top with the remaining scallops. The veal should cover the cheese and ham completely.
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2. Press the edges of the veal together and seal them by pounding with the flat of a cleaver or the bottom of a heavy bottle.
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3. Season with salt and pepper; dip them in flour and shake off the excess. In a heavy 10- to 12-inch skillet, melt the butter with the oil over moderate heat.
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4. When the foam subsides, add the cuscinetti 3 or 4 at a time and cook in the hot fat, turning gently with a slotted spoon or spatula until they are golden brown on both sides. As the cuscinetti are browned, transfer them to a platter.
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5. Discard most of the fat from the skillet, leaving a thin film on the bottom. Pour in the wine and boil it briskly, stirring and scraping in any browned bits that cling to the skillet.
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6. Continue to boil until the wine has been reduced to about ¼ cup. Add ½ cup of stock and bring it to a simmer. Then return the veal to the skillet, cover, and simmer 20 minutes over low heat, turning the cuscinetti over after 10 minutes.
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7. Transfer the cuscinetti to a heated serving platter, and add theremaining ¼-cup of stock to the skillet.
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8. Bring the stock and the pan juices to a boil, and let them cook briskly for a minute or so. Taste and season the sauce with salt and pepper, then pour the sauce over the cuscinetti and serve.
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