Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Slice 4 boneless skinless chicken breasts horizontally so they open like a book, then pound to an even ¼-inch thickness. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

2. 2

   Lay 1 thin slice deli ham and 1 slice Swiss on each cutlet, fold the chicken over, and press the edges closed. Chill 10 minutes so the parcels firm up and hold together when you bread them.

3. 3

   Set up three shallow dishes: ½ cup flour, 2 beaten eggs, and 1 cup panko. Dredge each parcel in flour, dip in egg, then press into panko so it's fully coated. Arrange on an oiled sheet pan and drizzle the tops with about 2 tablespoons olive oil.

4. 4

   Bake 22–28 minutes, turning once halfway, until the crust is deeply golden and the thickest part hits 165°F. Rest 5 minutes, then serve with lemon wedges. You want crisp golden cordon bleu with melted Swiss inside — not a soggy pale crust or dry chicken with cold cheese.