Mommy's Cordon Bleu

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Using the extra butter, grease a 9x13-inch casserole dish.

Step 3 -Season the chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.

Step 4 -In a large skillet over medium heat, add 1 teaspoon of the remaining melted butter and allow it to heat.

Step 5 -Add 4 of the chicken cutlets and cook, flipping them once, until browned, about 2-3 minutes per side.

Step 6 -Transfer the browned chicken cutlets to a clean plate and repeat with 1 teaspoon of the remaining butter and the remaining chicken cutlets.

Step 7 -Add the ham to the same skillet and cook, while stirring occasionally, until lightly browned, about 2 minutes.

Step 8 -Transfer the cooked ham to the same plate as the chicken cutlets.

Step 9 -In the same skillet over medium heat, add 3 tablespoons of the remaining melted butter and allow it heat.

Step 10 -Slowly add the flour to the melted butter in the skillet, while whisking to combine, until it is incorporated and the raw flour smell disappears, about 1 minute.

Step 11 -Slowly add the milk and the chicken broth to the flour mixture, while whisking to combine, until incorporated and smooth.

Step 12 -Add the cayenne pepper to the sauce mixture and whisk to combine.

Step 13 -Bring the sauce mixture to a simmer and cook, while stirring often, until thickened, about 3 minutes.

Step 14 -Transfer the sauce mixture from the heat.

Step 15 -Add the mustard, 1/2 cup of the Swiss cheese, and 1/2 cup of the mozzarella cheese to the sauce mixture and stir until the cheeses melt.

Step 16 -Season the cheese sauce with the remaining salt and the remaining black pepper.

Step 17 -In a small bowl, add the panko breadcrumbs, 1 tablespoon of the parsley, and the remaining 1 tablespoon of the melted butter and mix well to combine and coat.

Step 18 -Spoon 1 1/2 cups of the cheese sauce into the prepared casserole dish.

Step 19 -Arrange the chicken cutlets and the ham pieces on top of the sauce layer in the casserole dish, overlapping the cutlets slightly.

Step 20 -Add the remaining cheese sauce over top of the chicken cutlets and the ham pieces, covering them evenly.

Step 21 -Top the cheese sauce layer with the remaining Swiss cheese and the remaining mozzarella cheese.

Step 22 -Add the panko mixture evenly over the top of the casserole.

Step 23 -Bake until the casserole is golden-brown and bubbly, and the chicken is cooked through reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Step 24 -Sprinkle the top of the casserole with the extra parsley.

Step 25 -Serve with the rice and the green beans.