1. Season the Chicken

Season the chicken breasts evenly on all sides with salt, black pepper, garlic powder, and onion powder.

2. Flatten the Chicken

Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until approximately 1 cm thick.

3. Fill and Roll

Remove the top layer of plastic wrap. Layer 2 slices of Swiss cheese and 2 slices of ham over each chicken breast. Add another layer of Swiss cheese and ham.

Using the plastic wrap to assist, roll the chicken tightly into a log shape, enclosing the filling completely.

4. Chill the Rolls

Wrap each chicken roll tightly in plastic wrap and twist the ends to secure. Refrigerate for 30 minutes to help the rolls hold their shape.

5. Heat the Oil

Pour enough oil into a deep, heavy-bottomed pan to reach a depth of about 5 cm. Heat to 170°C (340°F).

6. Bread the Chicken

Place flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes.

Remove the chilled chicken rolls from the plastic wrap. Coat each roll in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.

7. Fry the Chicken

Carefully place the breaded chicken rolls into the hot oil. Fry for about 5 minutes per side, turning as needed, until golden brown and crisp.

If the internal temperature has not reached 75°C (165°F), transfer the chicken to a wire rack set over a baking sheet and finish cooking in a 170°C (340°F) oven until fully cooked.

8. Prepare the Dijon Sauce

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Whisk in the flour and cook for 1 minute to form a roux.

Gradually whisk in the milk until smooth. Simmer gently, stirring frequently, until the sauce thickens.

9. Finish the Sauce

Whisk in the Dijon mustard and Parmesan cheese. Continue stirring until the cheese melts completely and the sauce is smooth.

Season with salt and black pepper to taste.

10. Slice and Serve

Remove the chicken from the oven if finishing there. Let rest for 5 minutes before slicing.

Slice each chicken roll into rounds and arrange on serving plates. Generously spoon the warm Dijon Parmesan cream sauce over the top and serve immediately.