Season each chicken cutlet with salt and pepper. Place a slice of ham and a stick of cheese on each, then roll them up tightly.

Wrap each roll in plastic wrap. Bring a pot of water to a boil, add the rolls, and cook for about 10 minutes. Let them cool slightly.

Remove the plastic wrap from the rolls. In a shallow bowl, beat the egg with the milk. Dredge each roll first in flour, then in the egg mixture, and finally in breadcrumbs.

Heat enough oil in a skillet over medium heat (not too hot to avoid burning). Fry the rolls until golden brown, then place them on paper towels to drain excess oil.

To serve, slice the rolls into rounds, drizzle with the sauce, and sprinkle with herbs as a finishing touch. Serve with baked potatoes, steamed vegetables, buttered potatoes with parsley, or your favorite side dish. Hope you enjoy it!