Chicken Cordon Bleu with Creamy Mustard Sauce

  This is a recipe that my mom made countless times for us growing up. It was one of my absolute favorites and I'd always love to help her make them!

1 + 1/2 pounds chicken cutlets 
salt, pepper and garlic powder
3/4 cup panko crumbs 
3/4 cup seasoned bread crumbs
2 eggs
1/2 cup all-purpose flour
2 rounded tablespoons Dijon mustard
1/3 cup chicken broth (I just use water and 1/2 a buillon)
1/2 cup heavy cream
4 ounces thinly sliced deli ham
4 ounces sliced Swiss cheese
oil
toothpicks

Pre-heat oven to 400.
Heat a large skillet with about 1/2 inch of oil.
In a large bowl, mix the panko and bread crumbs together.
In another bowl beat the eggs with a tablespoon of water.
Put the flour in another bowl and season with salt, pepper and garlic powder.
Pound the chicken flat with a meat tenderizer hammer (but don't tear it up!!)
Season the chicken with salt,pepper and garlic powder on each side.
Place a slice of ham and a slice of cheese in the middle of each and then roll up.
Secure with toothpicks, making sure to tuck the ends where the cheese won't bubble out.
Coat each chicken piece with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed.
Place in pan and fry each side until a nice golden brown.
Place on a baking sheet and bake for about 10-15 minutes to finish up cooking.
*If you're happy with them straight outta the frying pan, you can skip the baking!!*

For the Sauce:
Whisk the mustard and chicken broth together in small skillet over medium - high heat.
Bring it to a simmer and cook 1 minute stirring often.
Slowly whisk in heavy cream and bring back to a simmer.
Simmer until thickened, stirring often about 3 minutes.