Preheat oven to 400F. Arrange prosciutto slices on a foil-lined baking sheet and bake until crispy, 8-10 minutes. Remove and let cool.
Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko, Parm, and freshly ground black pepper in a third shallow bowl. Season chicken on both sides with salt and pepper. Dredge chicken in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with Panko, pressing to adhere.
Make the ranch. Combine all ingredients in a bowl and season with salt and pepper to taste. Thin with water too desired consistency.
Line a baking sheet with paper towels. Heat 1/4 inch oil in a large skillet over medium high heat. Working in batches, once oil is barely shimmering, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2-3 minutes per side. Transfer to prepared baking sheet; season with salt.
Drizzle cutlets with ranch sauce and serve over greens and veggies.