Get 24 oz skinless, boneless chicken breasts (4 chicken breast fillets). Butterfly them open and pound them thin using a rolling pin or a meat mallet.

Season the chicken breasts with 1/2 tsp ground black pepper, 1/2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp olive oil.

Place one chicken breast onto a piece of cling film. Layer one slice of ham and one slice of Swiss cheese on top. You’ll need a total of 2 oz ham and 3.5 oz Swiss cheese for the stuffing.

Roll it up and secure the chicken breasts with toothpicks if necessary. Repeat with the remaining cutlets until finished, wrap each tightly with a cling film, and freeze the rolls for 5 minutes.

Dip a chicken roll into 3 1/2 tbsp all-purpose flour.

Transfer the floured roll to coat in 1 beaten egg.

Continue to transfer the coated chicken roll to a mixture of 1/3 cup breadcrumbs and 1 1/2 tbsp unsalted butter. Repeat with the remaining rolls until finished.

Air fry the chicken rolls at 350℉ for 20 minutes.

Remove the chicken rolls from the air fryer. Cut each roll into 4 parts.

Garnish with 2 tbsp freshly chopped parsley and serve hot.