Chicken cutlets
1 slice boiled ham for each of chicken breast
1 slice Swiss cheese for each half of chicken breast
Bread crumbs
1 egg with 2 tablespoons water
Cream of mushroom soup, undiluted
2 tbsp. water

Pound chicken cutlets between wax paper until double the size. Place a slice of ham and slice of cheese on top. Roll up and hold together with wooden toothpicks. Roll in eggwash (slightly beaten egg with 2 tablespoons water), then in bread crumbs. Saute in butter, turning carefully with tongs until golden brown. Place in buttered casserole and spread mushroom soup over the chicken. Cover and cook in 325 degree oven for 30 minutes. For company, slice fresh mushrooms over soup and sprinkle generously with white wine before boiling.