Preparation

• Preheat the oven to 375°. Butter a 9-by-13-inch casserole dish.
• Season the chicken cutlets evenly with 1 teaspoon salt and ½ teaspoon black pepper.
• Heat a large skillet over medium heat; add 1 teaspoon butter and 4 of the chicken cutlets. Cook for 2 to 3 minutes per side or until browned.
• Remove from the skillet and transfer to a plate. Repeat with remaining chicken.
• Add the ham to the drippings in the skillet, and cook until lightly browned, about 2 minutes. Remove and set aside.
• Place 3 tablespoons of the butter in the same skillet over medium heat, whisk in the flour and cook for 1 minute.
• Slowly whisk in the milk and chicken broth, then add cayenne if desired. Bring to a simmer and cook until thickened, about 3 minutes.
• Remove from heat, stir in mustard and ½ cup each of Swiss and mozzarella until melted. Season with remaining salt and pepper.
• Combine panko, parsley, and remaining melted butter in a bowl. Mix well to coat.
• Spoon 1 ½ cups of cheese sauce in the casserole dish. Arrange chicken cutlets overlapping slightly, then spoon remaining sauce over chicken.
• Add browned ham, top with remaining cheese, and then with panko mixture.
• Bake until golden brown and bubbly, about 25 to 30 minutes. Sprinkle with additional parsley and serve with rice and green beans if desired.