Chicken Cordon Bleu

Ingredients

• 6 boneless, skinless chicken breasts (6 to 8 ounces each)
• 1 1/4 tsp. kosher salt, plus more to taste
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1 tbsp. plus 2 teaspoons dijon mustard
• 6 slices deli ham
• 6 slices Swiss cheese, folded lengthwise in half or thirds
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 c. all-purpose flour
• 2 large eggs
• 1 1/2 c. panko
• Vegetable oil, for frying
• Juice of 1/2 lemon
• 1 tbsp. white wine vinegar
• 1 tsp. honey
• 1 small garlic clove, grated
• 3 tbsp. olive oil
• 8 ounces mixed greens

Method

1. Heat the oven to 375°F. Season chicken breasts with half the salt, some paprika, and the garlic powder, then pound each between plastic wrap to about 1/4 inch thick.
2. Brush chicken with 1 tablespoon of mustard, then top each piece with a slice of ham and a folded slice of cheese. Roll up tightly and secure with a toothpick; season with more salt and pepper.
3. Set up three dishes: flour, beaten eggs, and panko mixed with the remaining salt, paprika, and pepper. Coat each chicken roll in flour, then egg, then press into the panko to coat evenly.
4. Heat about 1/8 inch of vegetable oil in a large cast-iron skillet over medium-high heat. Remove toothpicks and fry the chicken in batches, turning occasionally, until golden brown, about 6-8 minutes.
5. Drain fried chicken on paper towels, then place on a wire rack set over a baking sheet. Bake in the oven until fully cooked through, 20-25 minutes.
6. Whisk together lemon juice, vinegar, remaining mustard, honey, grated garlic, salt, and pepper; slowly whisk in olive oil to make a dressing. Toss with mixed greens and serve alongside the chicken.