1Place cutlets between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
2Place a slice of prosciutto and a slice of cheese on 4 veal cutlets; top with remaining cutlets. Place between 2 sheets of wax paper;l flatten slightly, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour.
3Cook cutlets in oil in a large skillet until browned on both sides. Remove cutlets to a serving platter, reserving drippings in the skillet. Set the cutlets aside, and keep warm.
4Saute the sliced mushrooms and shallots in the drippings in the skillet until tender. Add the chicken broth wine, and parsley. Bring to a boil; cook 5 minutes or until the mixture is reduced by half. Add the butter, stirring with a wire whisk until the sauce is blended. Spoon the warm sauce over the cutlets on the serving platter.