Trim all excess fat from chicken. Rinse with cold water and pat dry. Place each piece of chicken between 2 sheets of wax paper; flatten to ¼-inch using a meat mallet. Sprinkle with salt and pepper. Combine milk and egg; brush chicken pieces with milk mixture. Place a ham slice and cheese slice in center of each chicken piece. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with breadcrumbs. Cover and chill 1 hour. Heat ½-inch oil in a heavy skillet over medium heat; add chicken and pan fry 20 minutes or until golden brown, turning frequently. Drain well. Serve with Mushroom Sauce, if desired. Serves 4. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2½ cups. |