1. With meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thickness. If cutlets are very large, cut into 5" by 4" pieces. On waxed paper, mix flour and sage. Evenly coat cutlets with flour mixture.
2. In 12-inch skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) and 2 tablespoons olive or salad oil until hot. Add veal cutlets, a few pieces at a time; cook until browned on both sides, about 2 minutes, removing cutlets to plate as they brown and adding more butter or oil if necessary.
3. To drippings remaining in skillet, add water, sherry, and bouillon; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; add prosciutto; heat through. Arrange meat and sauce on warm platter; sprinkle with pepper and parsley.