In a small bowl, combine the garlic powder, black pepper, prosciutto, sage and 1/4 teaspoon of the marjoram. Cut a small pocket in the center of each veal chop. Remove fat from the sides toward the bone. Stuff each pocket with one fourth of the prosciutto mixture. Sprinkle chopes with the salt, remaining marjoram, and some more garlic powder and black pepper. In a large skillet, heat olive oil over medium high heat. Add chops and cook for 2 minutes on each side until slightly brown. Reduce heat and add 4 tablespoons of the chicken broth. Cover and simmer for 8 to 12 minutes or until veal is cooked through. In a small bowl, combine cornstarch with remaining chicken broth. Remove chops from the skillet and cover them to keep them warm. Stir the cornstarch mixture into the skillet with the cooking liquid. Bring to a boil and stir for about 2 minutes or until thickened. Spoon the sauce over the veal chops before serving.