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Preheat oven to 375°F. Rub chicken cutlets with mustard; sprinkle with black pepper and ½ teaspoon of the salt. Place 3 prosciutto slices on a piece of parchment paper, slightly overlapping each slice by about 1 inch to create a square shape. Sprinkle 1 teaspoon of the tarragon leaves over prosciutto. Place 1 chicken cutlet crosswise in center of prosciutto; lift edges of parchment to help wrap prosciutto around chicken. Place wrapped cutlet, seam side down, on a large plate. Repeat with remaining prosciutto, tarragon, and chicken.
Add butter and oil to a large ovenproof skillet; heat over medium-high until butter melts. Add chicken cutlets, seam sides up, and cook, undisturbed, 3 to 4 minutes. Flip, and bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes.
Transfer chicken from skillet to a large plate using a slotted spatula. Heat drippings in skillet over medium-high. Add haricots verts, remaining ¼ teaspoon salt, and crushed red pepper; cook, stirring often, until tender, 2 to 4 minutes. Return chicken and any juices to skillet; garnish with more tarragon and black pepper. Serve with lemon wedges.