Season all the cutlets on both sides with salt in pepper.
Add the flour to a shallow dish and dredge all the cutlets in the flour.
Put a large sauté pan over a medium-high flame and heat the olive oil. Cook the chicken for about 2 minutes on each side, or until lightly browned. Transfer to a plate and set aside.
Lower the flame to medium and heat the 2 tablespoons of extra virgin olive oil. Add the shallots and sauté until soft, about 2-3 minutes. Add the prosciutto to the pan and cook for another 2-3 minutes. Add the mushrooms to the pan and cook until soft, about 4-5 minutes. Add the chicken broth and wine and cook until you no longer smell alcohol, about 3-4 minutes.
Add the peas, cream and bring the pan and bring to a boil stirring with a wooden spoon. Stir in the cornstarch. Add the chicken back into the pan and cook for 4-5 minutes. Serve immediately.