Sauté the onion in a cooking spray coated skillet over medium heat until tender, about 5 minutes.
Sprinkle the veal with the flour, and add to the skillet, stirring constantly, cooking the veal until lightly browned. Then stir in the wine, garlic, salt, pepper, oregano, and thyme, and bring to a boil.
Cover, reduce the heat, and simmer 8 to 10 minutes, or until the veal is almost tender, then add the tomatoes and olives.
Cover and simmer for 5 more minutes, or until thoroughly heated, and add the prosciutto. Let stand covered for 2 minutes, then sprinkle with the parsley.