1. Flatten pork cutlets. Sprinkle each with 1/4 teaspoon salt, 1/8 teaspoon dried sage and 1/8 teaspoon pepper.
2. Lay slice of prosciutto on each cutlet. Working in batches if necessary, cook cutlets, starting with prosciutto side down, in butter in large skillet over medium-high heat, 2 minutes per side. Remove.
3. Add Marsala and broth to skillet; cook 2 minutes. Return pork to skillet, prosciutto side up; top each with 1/4 cup shredded fontina; cover and cook 2 minutes, until cheese melts. Remove cutlets to platter.
4. Reduce sauce over medium-high heat to syrupy consistency, 4 minutes. Spoon over cutlets. Serve with sugar-snap peas with pimiento and buttered thin fettuccine with parsley, if desired. Makes 4 servings.