Easy, quick and delicious. The prosciutto was wonderfully crisp, the flour crust worked to keep the chicken moist and tender. I finished this with a buerre blanc sauce using the Chardonnay we were drinking that evening and adding the juice of a lemon into the sauce. We served it with pasta e olio and steamed peas. To make sure the ham stays in place, we pounded the cutlets lightly with a skillet before frying. We really liked how quickly and easily this came together. The payoff was huge for a small amount of work. I'd give it 5 stars with the sauce addition. Delicious, and definitely company-worthy.