Wash the rocket and the yellow cherry tomatoes. Slice the mozzarella. Sauté and salt the mushrooms in a pan. Cut the Saltimbocca in two and bake in a preheated oven for 3-5 min at 250°C. Remove from the oven and fill, putting first the rocket, then the mozzarella, the mushrooms, and the cherry tomatoes. Finally, add the capocollo, almond flakes, and extra-virgin olive oil.