2 lb. chicken cutlets
1/2 lb. Swiss cheese slices
1/4 lb. ham
1 (16 oz.) can cream of mushroom soup diluted with 1/2 c. milk
Bread crumbs
2 eggs

In a dish, beat eggs. Roll one slice of cheese and one slice of ham in cutlet. Roll in egg batter and then in bread crumbs. In a frying pan, fry in oil, until slightly browned (1 inch of oil in pan should be enough.)

Line each rolled cutlet in a pan or casserole dish. Cover with cream of mushroom soup. Bake approximately 30 minutes at 350 degrees.