Preheat the oven to 400 degrees F.
Place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch. Slice the pounded veal crosswise to create evenly sized portions. Season with salt and pepper on one side.
Dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
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.
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.
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.
Add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
Meanwhile, in another skillet, prepare the Dijon arugula: Melt butter over medium high heat; add shallot and sweat a minute. 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). Season with salt and pepper; reserve.
Place veal in the oven to melt the cheese, about 3 minutes.
Serve immediately by plating the sauce, top with 3 pieces of veal and place the Dijon arugula alongside.