Preheat oven to 350°F. Place chicken breasts between plastic wrap or parchment paper and pound to an even ½-inch thickness using a meat mallet or heavy pan.

Set up three shallow dishes. In the first, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second, beat the eggs. In the third, add the breadcrumbs.

Working with one chicken breast at a time, dredge in seasoned flour and shake off excess. Dip in beaten egg, letting excess drip off. Press into breadcrumbs, coating both sides. Place on a plate and repeat with remaining chicken.

Heat about ¼ inch olive oil in a large skillet over medium heat. Test temperature by dropping in a breadcrumb—it should sizzle immediately. Fry chicken for 4-5 minutes per side until golden brown. Transfer to paper towel-lined plate.

Arrange fried chicken breasts in a baking dish. Top each piece with a slice of ham, then a slice of Swiss cheese.

Bake for 10-15 minutes until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F.

Remove from oven, garnish with chopped fresh parsley, and serve immediately.