8 chicken breast halves — skinned and boned
1/4 teaspoon salt
1/4 teaspoon white pepper
2 eggs — beaten
1 cup milk
4 slices cooked ham — cut in half
–1-ounce per slice 4 slices Swiss cheese — cut in half
–1-ounce per slice 1/3 cup all-purpose flour
1 1/3 cups fine dry bread crumbs
vegetable oil —mushroom sauce — optional— 10 3/4 ounces mushroom soup — undiluted
8 ounces commercial sour cream
4 ounces sliced mushrooms — drained
1/3 cup dry sherry
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour. Heat 1/2 inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning servings.
Mushroom Sauce Combine all ingredients; cook over medium heat, stirring