From: Jenn@eatcakefordinner
2 Tbl. vegetable oil
2 chicken breasts, sliced in half horizontally
1 tsp. poultry seasoning
1 tsp. lemon pepper
2 eggs
1/2 c. all-purpose flour
1 c. Panko bread crumbs
1/4 c. freshly grated Parmesan
1 tsp. dried parsley
1 tsp. Johnny's Garlic seasoning (or garlic powder)
pepper
8 thin slices black forest ham
Swiss cheese, sliced
Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire
salt and pepper, to taste
Heat vegetable oil in a large cast-iron skillet over medium heat. Slice chicken breasts in half horizontally, so you have four chicken cutlets. Rub each cutlet with 1/4 teaspoon of poultry seasoning and 1/4 teaspoon of lemon pepper; set aside. Whisk the eggs in a shallow dish. Place the all-purpose flour in a separate shallow dish and combine the Panko, grated Parmesan, parsley, Johnny's Garlic seasoning and pepper to a 3rd shallow dish.
Dip seasoned cutlets into the flour, then the egg and last in the Panko mixture, pressing to adhere. Place cutlets into the hot skillet. If your skillet is not large enough, you will need to cook the chicken in batches. Cook until browned, about 5 minutes. Flip and cook on the other side until browned and chicken reaches 165 degrees on an instant-read thermometer, about 5-7 minutes.
Top each cutlet with a little Swiss cheese, two slices of ham each and then more cheese on top. Place skillet in a warm 350 degree oven for a few minutes or until cheese is melted. Remove from oven and serve with honey mustard.
For the Honey Mustard: Stir together all ingredients. Taste and adjust as needed.
Jenn's Notes: It is easiest to slice the chicken in half horizontally while they are still partially frozen.