Prep all ingredients per the instructions above.

Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch.

In a shallow dish, combine the flour, bread crumbs, salt, pepper, and paprika.

Dip each chicken roll into the beaten egg, then coat it in the breadcrumb mixture.

Heat the vegetable oil in a skillet over medium heat. Brown the chicken on both sides. Transfer the chicken rolls to a baking sheet and top with ham and Swiss. Bake for about 10 minutes to an internal temperature of 160℉ (71℃) using a thermometer.

Prepare the Butter Noodles: Cook the egg noodles according to the package instructions. Drain the noodles and return them to the pot. Add the butter to the pot and toss the noodles until the butter is melted and the noodles are evenly coated. Season with salt to taste.

Melt the butter in a saute pan over medium heat. Saute the peas until hot. Season with salt and pepper to taste.

Assemble the Tossed Salad: In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, and thinly sliced red onion. Drizzle the salad dressing over top.

Toast the bread and spread it with butter.

Prepare the Arnold Palmer: In a glass, combine equal parts lemonade and iced tea. Stir well to mix.

Serve the chicken with noodles, peas, salad, bread, and Arnold Palmer.