Slice chicken breasts in half (if they are large) and beat into thin escalopes using a meat mallet.
Place a slice of cooked ham on the chicken, then cover with slices of emmental cheese. Dip in beaten
egg then coat in panko breadcrumbs. Chill for 30 minutes to set the coating. Fry in hot olive oil
until golden and crispy on both sides, and serve with buttered new potatoes and a green veg.