8 chicken breast halves, no skin or bones
2 beaten eggs
¼ teaspoon each salt and pepper
4 slices cooked ham, cut in half
4 slices Swiss cheese, cut in half
1 1/3 cup fine breadcrumbs
1/3 cup all purpose flour
1 cup milk
Vegetable oil
For the Mushroom Sauce:
2 tablespoons all purpose flour
½ cup chicken broth
½ cup warm milk
½ cup thinly sliced mushrooms
2 tablespoons butter
Salt and white pepper to taste
pinch of lemon pepper (optional)
Put each chicken piece between two sheets of wax paper and pound gently with the smooth part of a meat mallet to flatten. Sprinkle salt and pepper on the chicken.
Mix the eggs with the milk and dip the chicken in this mixture.
Place a slice of ham and cheese in the center of each chicken piece and brush the slices with the milk and egg.
Fold the ends over the ham and cheese and roll them up, securing with toothpicks.
Roll the chicken, first in the flour, then in the rest of the milk mixture.
Roll each chicken piece in breadcrumbs, cover, and refrigerate for an hour.
Heat half an inch of oil in a heavy skillet over a low to medium heat. Fry the chicken for 20 minutes, turning often, until golden.
To make the mushroom sauce, melt the butter in a pan over a medium heat and sauté the mushrooms until golden. Add the flour and stir well. Add the broth and milk gradually and cook over a medium heat, stirring all the time, until the sauce starts to boil and gets thick.
Simmer on a very low heat for 5 minutes, stirring a lot. Season to taste.
Drain the chicken and serve
