Preheat oven to 400°F and set a wire rack over a foil‑lined baking sheet. Pound chicken to ½‑inch thickness, season with half the salt and the pepper, then layer with cheese and ham and roll tightly, securing with toothpicks.

Set up three bowls: flour, beaten eggs, and the panko mixed with Parmesan, garlic powder, paprika, remaining salt, and melted butter. Dredge each roll in flour, dip in egg, then press firmly into the panko mixture.

Place breaded rolls seam‑side down on the wire rack and bake for 25–30 minutes, until the crust is deep golden and the internal temperature reaches 165°F.

Let rest 5 minutes on the rack, remove toothpicks, slice on a bias, and serve with lemon or mustard.