it could work. i like andy's idea of adding a green salad to complete the colours of the italian flag; something that restaurants like to do in a hokey kind of way.
i would bread the veal, but don't pound the meat too thin. lots of restaurants make their veal and chicken so thin that there's an equal amount or more of breading as there is veal. you want to taste the veal, not just breading. in order to make a thicker piece really tender, just jaccard it (stab it with a fork dozens of times), then do the breading. just fry it quickly in evoo, but try not to cook it through. it will finish cooking in later stages and with residual heat.
i'd then ladel some simple marinara sauce (just pureed tomatoes and fresh basil that's been simmered for a short time so as to keep it bright will do) in a heat proof dish, and gently place the breaded veal on top, then place a layer of prosciutto on the veal, then some spinach that has been wilted in a garlic infused evoo on top of that, then some mozarella cheese. but not too much.
place it under a broiler for just a minute or so to melt the cheese and finish cooking the veal through.
it's sort of a version of veal sorrentino, but subbing spinach for the more classic layer of eggplant.
you can serve your linguini tossed with the bacon and bechamel on the side, along with the other side of a simply dressed (evoo, red wine vinegar, and s&p) green salad.
and there you go: red, white, and green. viva italia!
A true lover of nature does not despair now that his mistress has turned a colder cheek.