Step 1

Heat a skillet over medium heat. Meanwhile, gather three shallow dishes (I use pie plates). Place flour in one shallow dish, egg in another and panko, garlic powder, onion powder, parsley, salt and pepper in the last one.

Step 2

Dredge the chicken cutlets in flour, then dip in egg and dredge in breadcrumb mixture.

Step 3

Add olive oil to preheated skillet and carefully place chicken in the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.

Step 4

Remove from pan and place on a paper towel lined plate to drain. Spread each cutlet with 1 tablespoon of Dijon mustard then layer with 2 pieces of ham and a slice of cheese. Place on a foil lined baking sheet and put under broiler until cheese is lightly browned and bubbly.