Preheat the oven to 200°C.
Cut a large pouch in each lamb cutlet.
Wrap mozzarella and a basil leaf with a piece of prosciutto; repeat for all stripes.
Stuff each cutlet with the prosciutto bundle and press edges to seal.
Prepare plates with seasoned flour, beaten eggs, and breadcrumbs.
Dredge cutlets in flour, dip in egg, and coat with breadcrumbs.
Fry cutlets in olive oil for 2-3 minutes per side until golden.
Transfer to a tray and roast for 5-8 minutes.
Toss rocket and parmesan with extra virgin olive oil and lemon juice.
Sauté shallots and garlic in olive oil, then add artichokes and wine.
Simmer covered for 3 minutes, then add stock, tomatoes, and beans to cook for 3 more minutes.
Add courgettes and cook for 3 minutes until tender, then stir in fresh basil.
Serve the lamb atop the vegetable ragout with the salad on the side.