Step 1

Heat 1/4 cup of the oil in large flat skillet over medium heat. Place beaten eggs and bread crumbs in separate wide flat bowls and set aside.

Step 2

Select and pair up the chicken breast cutlets equal in size; you'll need 2 to make each schnitzel "sandwich" and depending on size, each sandwich will serve 2 people generously - four for the whole recipe.

Step 3

Place between wax paper (I recycle my cereal and cracker liner bags for this because they are so durable and will stand up to the pounding - see photos); using mallet pound to thin each to a thickness of 1/4".

Step 4

Place a slice of ham on one of the thinned chicken cutlets and on top of that a slice of Swiss cheese; trim the ham and cheese to fit the chicken cutlet shape. Top with the matching thinned chicken cutlet to form the sandwich. At this point you may need to cut the sandwich in half to serving size, so it is easier to handle, coat and cook.

Step 5

Holding each sandwich firmly, dip it into beaten eggs coating one side completely; then carefully turn it over and dip the second side in eggs, allowing excess egg to drip away.

Step 6

In like manner coat both sides with bread crumbs.

Step 7

Place into heated oil in pan and fry til golden brown on both sides, adding the additional 1/4 cup oil as needed.

Step 8

Serve with lemon wedges (optional).