With a sharp knife, make a 1-inch long incision along the fat side of each chop, making a pocket. Wrap the fontina cheese with the prosciutto and parsley and slip into pocket (fold the cheese packets if necessary to keep from protruding. Press the edges of the veal chops to seal pockets. Season with salt and pepper. (Keep in mind that prosciutto is salty.) Spread the flour on a dinner plate, line up with bowls containing the beaten eggs and the bread crumbs. Dredge the veal chop in the flour and then dip into the eggs, shake off the excess. Dip chops into bread crumbs, pressing the bread crumbs into the meat. Place the breaded chops on a rack set over a platter or baking sheet and refrigerate for one hour to set the crumbs. Heat a sauté pan over medium heat, add oil and melt a tablespoon of butter in the same pan. Add the chops, cooking 2-3 minutes per side until golden. (If pan won’t hold all the chops at once, cook in batches, wiping the pan and adding new oil and butter for the second batch.) Add the mushrooms, butter, artichoke hearts, the chicken stock (or bouillon), and sherry wine to the chops and cook for five minutes, top the chops with the mozzarella and place in a preheated oven at 400ºF for about 20 minutes. Serve immediately.