Put the canned tomatoes, passed through a food mill, along with fresh parsley, salt and pepper, and a drizzle of olive oil, in a saucepan and let simmer for 10 minutes or so, until reduced but not too thick.

Trim off any fat or gristle from the veal scallops. Pat them dry, then lightly pound them with a meat pounder or the back of a skillet to flatten them out a little. Season them generously on both sides with salt and pepper.

Season the scallops on both sides with salt and pepper, then lightly dust them with flour. Then, over a lively flame, brown them lightly on both sides in a combination of butter and olive oil, working in batches if need be. As they brown, remove the scallops to a baking dish large enough to hold them all in one layer, which you will have greased with a bit of olive oil. Degrease the skillet with a good splash of white wine, and nap the veal scallops with the juices.

Lay a slice of prosciutto over each veal scallop, trimmed if need be to roughly fit the size of the scallop. Over the prosciutto lay a slice or two of the mozzarella. Then nap each scallop lightly with a spoonful or two of the tomato sauce. Drizzle a bit more white wine along the sides into the baking dish. The drizzle some olive oil over the scallops.

Bake the scallops in a very hot (260C/500F) oven for 5 minutes or so, just until the wine is bubbling and the cheese has completely melted. Serve your saltimbocca alla sorrentina hot from the baking dish, sprinkled if you like with a bit of fresh parsley for color.