Chicken Cordon Bleu

This stuff is addicting. Make it at your own risk!

6 Chicken Breasts roughly 4 pounds of meat
1 lb Swiss Cheese sliced
1 lb Sliced Ham
2 Cups Einkorn Flour (All purpose or Whole Wheat, both work well) in a separate bowl
3-4 Cups Bread Crumbs in a separate bowl
5 eggs whisked in a separate bowl
salt and pepper to taste

Slice the chicken as thin as you can. You want the pieces as wide as you can keep them and as thin and flat as you can make them. Have fun with it and don't worry, it won't' be perfect.
Layer the cheese on top of the chicken and the ham goes on top of the cheese.
Roll it up, keeping it as tight as you can.
Coat each meat roll in flour.
Dip it into the eggs to coat.
Lastly, settle that meat into the bread crumbs, get it nice and comfortable in there until the crumbs won't fall off too easily.
Set the prepared meat on a tray to rest while you continue dipping and coating all the other pieces. I usually end up with many small pieces of meat that get cut off in the process of trying to slice my meat thin and so I do the same dipping process with those pieces and make chicken nuggets.
I love using lard from our farm raised, happy pigs to pan fry meat. Use your favorite oil and pan fry these rolls, preferably in cast iron, on medium low heat. Let them get beautifully golden brown and crispy. If they are cooked through place them on a pan in a warm oven to keep them warm until you are thorough the whole batch. If they are not cooked through then you can put them on a tray in the oven to finish cooking. Chicken is safe to eat at 165 degrees Fahrenheit.
Enjoy.