Coat the cutlets in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Add 2 cutlets to the oil. Fry until deep golden, 5 to 6 minutes per side. Transfer to the wire rack. Repeat with more oil and the remaining cutlets.

Divide the cutlets among plates. Top with the cheese sauce. Top each cutlet with 2 gently furled slices of prosciutto. Serve with the salad, if desired.