2 eggs
2 T milk
1 T Dijon mustard
sea salt and black pepper
1/2 c seasoned bread crumbs
1/2 c panko crumbs
1/2 c flour
4 chicken cutlets, 1/4-inch thick
4 slices deli ham (sliced thick)
4 slices deli Swiss cheese (sliced thick)
Preheat oven to 400 degrees. Lightly grease a 9×12 inch pan.
In a dish whisk together the egg, milk and mustard, season with salt and pepper. In a second dish combine bread crumbs and flour.
Season the chicken cutlets lightly on each side with salt and pepper. Place a slice of cheese and ham on top of each cutlet and roll up beginning from the smallest end of the chicken. Secure with toothpicks. Dip into the egg mixture, then into the bread crumbs (use your hands to pat on the crumbs). Place in pan and repeat until all are covered with crumbs.
Bake 25 minutes (internal temp 165-175 degrees F). Remove from oven and allow to rest 5 minutes. Cut into 2 inch slices.
