1. Place the chicken breasts between two sheets of plastic wrap and pound them to a 1/4-inch thickness. Season both sides with salt, pepper, garlic powder, and onion powder.

2. Lay two slices of Swiss cheese and two slices of ham on each flattened chicken breast. Tightly roll up the chicken, securing it with toothpicks.

3. Dredge each chicken roll in the sifted flour, dip it in the beaten eggs, and then coat it generously with the panko breadcrumbs, pressing firmly to ensure an even, crunchy coating.

4. In a skillet, heat about 1 inch of peanut or vegetable oil over medium heat. Carefully add the breaded chicken rolls and fry until golden brown and cooked through, about 4-5 minutes per side. Drain the fried chicken on paper towels to remove any excess oil.

5. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk until the sauce is smooth and thickened. Finally, stir in the Dijon mustard and freshly grated Parmesan cheese. Season with salt and pepper to taste.

6. Slice the crispy chicken rolls and drizzle the warm, creamy Dijon sauce over the top. Serve immediately.