Lay down cutlet of chicken and put a slice of ham and a slice of cheese on top and roll it up, sealing it with 2 toothpicks. Dip it in milk bath and then roll it in flour. Then dip it in a beaten egg bath and roll it in bread crumbs. Brown it in frying pan with melted butter. Repeat with other cutlets.
In a small pyrex dish combine 1 cup of milk with cream of chicken soup and mix until even. Lay the rolls of chicken in the pyrex and spoon some mixture on top of each.
Place pyrex in preheated oven and bake at 375 for 25 minutes.