Prepare the chicken: Place each chicken breast between two sheets of cling film and pound to an even 1cm thickness. Season both sides generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. The chicken should look evenly seasoned with a faint red-orange tint from the paprika.

Layer the filling: Lay each flattened breast flat on a clean surface. Place two slices of turkey ham on top, followed by one slice of Swiss cheese. Leave a 2cm border around the edges so the filling doesn't spill out when rolling. The cheese should be just visible peeking from under the ham.

Roll and secure: Starting from the shorter end, roll the chicken tightly over the filling, tucking in any loose edges as you go. The roll should feel firm but not strained. Secure each roll with two or three toothpicks inserted diagonally. You should hear a faint click as the toothpick slides through the chicken.

Set up the breading station: Place the flour in a shallow bowl. In a second bowl, beat the eggs until they are a uniform pale yellow and slightly frothy on top. In a third bowl, combine the breadcrumbs with a pinch of salt and pepper. Each bowl should be wide enough to dip the chicken rolls easily.

Coat the rolls: Roll each chicken bundle first in the flour, shaking off any excess until it looks like a light dusting of snow. Then dip into the beaten egg, letting any excess drip back into the bowl—you want a thin, even coating. Finally, press firmly into the breadcrumbs, turning to coat all sides. The surface should feel dry and rough to the touch, with no shiny spots.

Pan-fry to golden perfection: Heat the butter and olive oil in a large frying pan over medium-high heat. When the butter stops foaming and the oil shimmers, carefully place the chicken rolls in the pan. You should hear a satisfying sizzle immediately. Cook for 3-4 minutes per side, turning gently with tongs, until the crust is deep golden brown and crispy. The kitchen will smell richly of toasted breadcrumbs and melted butter.

Finish in the oven: Transfer the pan to a preheated oven at 190°C (fan-assisted) and bake for 10-12 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C. A skewer inserted into the centre should come out hot, and the cheese should be visibly oozing from any small gaps.

Rest and serve: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute and the cheese to set slightly. Carefully remove the toothpicks. Slice each roll diagonally into thick medallions—the cross-section should reveal a beautiful spiral of pale chicken, pink turkey, and molten yellow cheese. Garnish with fresh parsley and serve immediately.