Make sure your chicken cutlets are room temperature and patted dry. Season both sides of the chicken cutlets with ½ tsp of salt & ½ tsp cracked black pepper. Also, season both sides of the chicken with garlic powder, dried rosemary, paprika, dried thyme, and ground mustard. Place the seasoned chicken cutlets into a 9x13 baking dish and set it aside.

To make the sauce, in a small pan or pot melt the butter on medium heat. Next, shake in the flour and whisk continuously for a few minutes. Then, pour in the chicken stock and whisk continuously for a few minutes until the sauce begins to slightly thicken. Season the sauce with ½ tsp of both salt and cracked black pepper (taste it as you go to see if you need to add more). Add in the dijon mustard, coarse ground dijon mustard, worcestershire sauce and whisk everything together until combined. Lastly, shake in 5 tbsp of grated parmesan cheese (save the rest of the parmesan for later), whisk the parmesan into the sauce until combined.

Now, in the 9x13 baking dish that has the chicken in it, add a slice of ham onto each piece of chicken and a slice of swiss cheese (you may have to fold the ham and swiss so it fits on the chicken). Then, cover each piece of chicken with the sauce (use all of the sauce until you cover each piece of chicken evenly. Sprinkle the remaining grated parmesan cheese over top (divide the parmesan cheese evenly over each piece of chicken). Lastly, sprinkle the italian breadcrumbs over the top (divide the breadcrumbs evenly over each piece of chicken).

Cover the baking dish with aluminum foil and bake at 350°F for 1 hour. Once it's done, uncover the baking dish, and set the oven to broil. Let that broil for a few minutes just until the top gets golden and browned. Serve over mashed potatoes and Enjoy!