6 thin Chicken cutlets (3 whole cut in half)
6 slices Deli Ham
6 slices Swiss cheese
½ TO 1 cup Bread crumbs
2 Eggs (beaten)
2 tablespoons Butter
2 tablespoons flour
¼ cup frying oil peanut or veg
1 cup Chicken stock (for Chicken Gravy)
½ cup Flour (chicken coating)
1 teaspoon Paprika
2 tsp Dijon mustard
1/2 cup heavy cream (if not using jarred gravy)
Pound chicken thin between two sheets of plastic wrap. Lay on top on slice of ham and one slice of Swiss cheese. Roll chicken and secure it with toothpicks if necessary. Dip in egg wash. Roll in flour that paprika has been added. Back to egg the wash and then into bread crumbs.
Fry in peanut or vegetable oil until golden brown. Place chicken in 9 x 13 Pyrex dish. Cover with two jars of bottled chicken gravy unless making it from scratch (see below).
While the chicken cooks in the oven, make the pan sauce. Melt butter in the same with the chicken over medium heat. When butter is bubbling, add flour and cook until tan. Whisk in chicken broth and cook until thick. Thin out with heavy cream. Pour warm sauce over chicken.
Bake in a 350 degree oven for 20 to 30 minutes until hot and bubbling. The chicken should be at 160 degrees in the center when tested with an instant thermometer. Sever hot with extra sauce.