3 whole chicken breasts
1 tsp. salt
1/4 tsp. pepper
6 thin slices baked or boiled ham
1/4 lb. Swiss cheese or Gruyere cheese, sliced
1/4 c. plain flour
1 1/2 c. fresh bread crumbs (3 slices)
2 eggs
4 tbsp. butter
4 tbsp. salad oil

Rinse chicken breasts; pay dry with paper towels. Remove skin and bones. Cut each breast in half. Place pieces between sheets of waxed paper and pound to cutlets about 1/4 inch thick.

Sprinkle salt and pepper over cutlets. Top each with ham and cheese, then roll up cutlets. Use toothpicks if needed to keep rolled.

Place flour and bread crumbs on separate sheets of waxed paper; beat eggs in a pie plate. Dip chicken into flour, then eggs, then bread crumbs. Fry until golden brown and chicken is thoroughly cooked.