Preheat the oven to 375F.

Cut two large chicken breasts lengthwise to make chicken cutlets. Many grocery stores sell these if you'd prefer to buy them.

Crack the large eggs in a small low bowl, stir until blended, and then add the garlic salt, pepper, and Italian seasoning. Combine ingredients well. Add 1 cup of the shredded parmesan to another small low bowl.

In a large non-stick skillet over medium-high heat, heat 1 tablespoon olive oil.

Using tongs, dip each chicken cutlet, first into the egg wash and then into the parmesan. Do this for both sides, making sure to let the excess egg drip back into the dish before coating in parm.

Cook two chicken cutlets at a time for 3-4 mins per side or until brown. Don’t flip it early or the cheese could fall off. It’s got to be crisp and not just melt or the cheese won't become a crust.

Add 1 more tablespoon of olive oil to the pan before cooking the 2nd batch of cutlets.

Add the partially cooked chicken breast to a 9x13 baking pan.

Top with the chopped ham pieces and then top each chicken cutlet with a slice of Swiss cheese. Sprinkle with another ½ cup of shredded parmesan cheese over the top of the dish.

Bake for 10 mins on 375F until the cheese is melted, starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.

Makes 4 servings.  Serve with the optional, yet highly recommended mustard cream sauce below!

Creamy Mustard Sauce

Over medium-low heat in a small saucepan, melt the butter. Add the parmesan cheese and stir constantly until melted. This could take 2-3 minutes. Add the heavy whipping cream, Worchestershire sauce (or coconut aminos), and dijon mustard and combine all ingredients together.

Bring to a low simmer and cook one-minute longer until the sauce is heated through. Thickens upon standing.