6 boneless chicken breasts, flattened thin
6 slices of good smoked ham (or prosciutto)
6 slices Swiss cheese
2 eggs, beaten
1/2 c. flour
Italian bread crumbs
Oil for frying

Pound chicken until thin. Place 1 piece of ham and one piece of cheese on each breast. Roll up and secure with toothpicks. Dip in egg, flour, egg again and then bread crumbs. Coat thoroughly. Fry each piece until brown (10 minutes) and drain on paper towels.

MORNAY SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk, heated
Salt and fresh ground pepper
2 tbsp. Parmesan cheese
Drop lemon juice
2 tbsp. grated Swiss cheese
1 beaten egg yolk

Melt butter in saucepan; stir in flour and cook (stirring constantly) until bubbly. DO NOT LET IT BROWN. Add hot milk and stir until thickened. Add salt and pepper; lower heat and add cheeses. Add small amount sauce to egg yolk, then add mixture back into sauce. Add lemon juice. Pour sauce over chicken and serve immediately. Good with wild rice, salad and crusty French bread.