Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Slice each chicken breast horizontally to make 4 thin fillets. Place chicken between 2 pieces of baking paper. Flatten with a rolling pin until an even thickness

Place dried breadcrumbs into a shallow bowl. Lightly whisk eggs and milk in a second shallow bowl. Place flour in a third bowl

Dip each piece of chicken, one at a time, in the flour to lightly coat, shaking off excess. Dip in egg mixture and coat in breadcrumbs

Heat 1/2cm oil in a large frying pan over medium heat. Pan-fry chicken, in batches, until golden. Transfer to a baking tray lined with baking paper

Top chicken with ham, diced tomatoes and cheese. Bake for 15-20 minutes until cheese is bubbling and golden. Serve with a mixed salad