Ingredients:

  • 2 medium chicken breasts (approx. 350g/12 oz total), butterflied and pounded thin
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large eggs, whisked vigorously with a splash of milk
  • 1 cup (120g) Panko breadcrumbs
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup (120 ml) neutral high-heat oil (e.g., vegetable, canola)
  • 2 Tbsp (28g) Unsalted butter
  • 2 Tbsp (15g) All-Purpose Flour (for sauce)
  • 1 cup (240 ml) Whole milk, warmed slightly
  • 1 Tbsp Dijon mustard
  • Pinch of ground nutmeg (optional)
  • Salt and white pepper to taste
  • 2 sturdy sandwich rolls (e.g., Ciabatta or Brioche), split horizontally
  • 4 slices Gruyère or Swiss cheese (approx. 100g)
  • 4 slices high-quality smoked ham (approx. 80g)
  • Finely chopped chives or parsley (optional garnish)

Instructions:

  1. Prepare and Pound the Chicken: Place the butterflied chicken between parchment paper and pound until uniformly thin (about 1/4 inch / 6 mm). Season lightly with salt and pepper.
  2. Bread the Cutlets: Set up the breading station: Flour (seasoned with salt/pepper), Eggs, and Panko. Dredge each cutlet thoroughly in the flour, dip in the egg wash (allowing excess to drip off), and press firmly into the Panko until completely coated. Place on a wire rack.
  3. Cook the Dijon Béchamel Sauce: In a small saucepan, melt the 2 Tbsp butter. Whisk in 2 Tbsp flour and cook for 1–2 minutes (to make the roux). Gradually pour in the warmed milk while whisking continuously until smooth. Bring to a gentle simmer for 3–5 minutes until thickened. Remove from heat, whisk in Dijon mustard and nutmeg, and season with salt and white pepper.
  4. Fry the Chicken: Heat the oil in a large skillet over medium-high heat until shimmering. Gently fry the breaded cutlets for 3–4 minutes per side until deeply golden brown and cooked through (165°F / 74°C). Transfer the cutlets to a wire rack lined with paper towels to drain.
  5. Assemble and Melt: Lightly toast the interior of the sandwich rolls. Place the bottom halves on a baking sheet. Place one crispy chicken cutlet on each bottom roll. Top immediately with two slices of ham, then two slices of Gruyère cheese. Place under a preheated broiler for 1–2 minutes until the cheese is bubbling and melted.
  6. Sauce and Serve: Spoon a generous amount of warm Dijon Béchamel over the melted cheese. Top with the remaining roll halves. Garnish with chives or parsley if desired, and serve immediately.