Combine flour, salt and sage on piece of waxed paper. Dip cutlets into flour mixture to coat both sides; tap off excess.
Heat oil in large nonstick skillet over medium-high heat. Add cutlets; cook until browned on bottom, 1 to 2 minutes. Turn cutlets over; top with 1 slice each ham and cheese. Add wine and broth; cook over high heat until cheese is melted and sauce thickens, about 2 minutes longer.
Transfer cutlets to platter. Spoon sauce over. Garnish with parsley if desired. Serve immediately. Makes 4 servings.