Line a rimmed baking sheet with parchment. Place the prosciutto slices on the parchment. Bake in the oven for 15-20 minutes until crispy.
Place all aioli ingredients in a bowl and whisk together until combined.
Heat a grill or barbecue to medium. Baste the chicken with olive oil and season with salt and pepper. Grill 3-5 minutes per side or until cooked all the way through to 165° F. Top each with a slice of provolone and remove from grill to a platter.
Slice ciabatta rolls in half. Spread the aioli on each half. Place a chicken cutlet on each of the bottoms. Top with prosciutto and tomato. Slice each sandwich in half and serve.