4ouncesliced or block cheese (Gouda, Swiss or Provolone)
2 ½tablespoonsall purpose flour
½teaspooncracked black pepper
1cuppanko bread crumbs(notes)
FOR THE MUSTARD SAUCE
1cuplow sodium chicken stock
FOR THE CHICKEN
One at a time, place a chicken cutlet on a chopping board, cover with plastic wrap, then gently bash out to about 1/4 inch thick with the flat side of a meat mallet (or bottom of a heavy based pan).
Sit one cutlet on a clean piece of plastic wrap. Cover all over with 1/4 of the ham. Place 1/4 of the cheese in the centre, making sure it's at least 1 inch from the edges. Fold the ham over the cheese on the sides and the part closest to you.
Roll the chicken up tightly away from you, pulling in the edges as you go. Use the plastic wrap to help but don't let the plastic wrap end up inside the chicken.
Wrap the chicken tightly in the plastic wrap, then place on a plate. Repeat with the other 3 cutlets.
Freeze for 40-60 minutes - just until a little firmer, not frozen (this will help them keep their shape) as you coat and bake them.
Preheat the oven to 400F. Line a large baking tray with baking paper then sit an oven proof rack on top. Set aside.
In a medium bowl, combine the flour, salt, onion powder and pepper. Beat the egg in a second bowl. To a third bowl, add the crumbs and oil, then mix well so the crumbs are evenly coated.
Unwrap the chicken then roll in the flour mix, making sure it's well coated all over. Repeat with the rest, placing them back on the plate.
Coat 1 piece of chicken in the egg then let the excess drip off, before coating well in crumbs, making sure to press them on. Place on the prepared rack and repeat with remaining chicken parcels.
Bake for around 30 minutes, until starting to turn golden and cooked through.
FOR THE MUSTARD SAUCE
While the chicken bakes, heat the stock and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
Add the cream and dijon and stir to combine. Bring back to a simmer.
Combine the corn starch and water then pour half into the sauce while constantly whisking. Add more until its the consistency you like. If it gets too thick, just add a little water or stock.
Season with salt and pepper.
Chicken cutlets are chicken breasts that have been sliced in half through the thickness making 2 thinner breasts. You can do this yourself using large chicken breasts.
Place the chicken breast on a chopping board and place one hand on top to press down lightly.
Use a sharp knife to slice through the centre, starting at the thickest end and working towards the thin tip.
Panko bread crumbs are light and very crispy Japanese bread crumbs. They're available in most grocery stores.