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1
Lay each chicken breast flat onto a work surface.
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2
Cut a 2-inch slit in the side of each breast with a small sharp knife; work the knife in the slit to make a pocket.
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3
Fill each pocket with a slice of Swiss cheese and ham and secure with a toothpick.
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4
Mix 1 tablespoon flour with paprika in a shallow bowl; place bread crumbs in a separate bowl.
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5
Pour 1/2 cup milk in another shallow bowl.
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6
Dip chicken in milk, press into flour mixture to coat, and shake off the excess flour.
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7
Dip into beaten egg and press into bread crumbs.
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8
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat; fry chicken until browned on all sides, about 10 minutes.
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9
Reduce heat to low and continue frying until chicken is no longer pink in the center and juices run clear, about 15 minutes per side.
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10
Bring 3/4 cup milk to a boil in a saucepan.
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11
Melt 1 1/2 tablespoon butter over medium heat in another skillet.
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12
Whisk 1 1/2 tablespoons flour in melted butter until thickened, 5 to 10 minutes.
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13
Pour milk a little at a time to the flour mixture, whisking constantly until all milk is used.
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14
Add onion, bay leaf, and clove; bring to a boil.
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15
Reduce heat to low and simmer until thickened, stirring occasionally, about 10 minutes.
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16
Remove and discard onion, bay leaf, and clove.
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17
Stir shredded Swiss cheese into the sauce until melted; season with salt, pepper, and nutmeg.
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18
Serve sauce over chicken.
