Gather all the ingredients before starting the recipe.
Prepare filled chicken logs
Place each cutlet, one at a time, between 2 sheets of plastic wrap and pound each cutlet to about 1/4" in thickness.
Season each cutlet with kosher salt. Lay the cutlet on a clean surface with the long side facing you.
Top each slice with a slice of ham, season, and then a slice of Swiss cheese.
Roll each cutlet in a tight long roll. Secure with toothpicks along the long seam.
Repeat and season again with kosher salt.
Prepare dredging station
Roll each chicken roll in flour, then dip in egg wash, and finally coat with the dried bread crumbs.
Frying
Pre heat oven to 350°F
Heat oil and butter in a large skillet over medium heat. The oil should be hot enough to gently sizzle when you add the chicken logs. There should be enough oil/butter to shallow fry the chicken logs. Fry for 4-5 minutes per side, or until golden.
Transfer chicken to a rack placed over a baking sheet and place in the pre heated oven for 6 to 8 minutes.
Serving
Remove the toothpicks from each log.
Slice the log into 5 slices (trimming the very ends off) and arrange the 5 slices in a single layer, forming a circle, on each serving plate.
Squeeze some of the juice of 1/2 lemon over chicken piece.
Sauce
Drizzle sauce sparingly over the chicken, and around the edge of the platter.
