Start by seasoning the chicken cutlets with salt, pepper, and paprika. Rub the spices in well and let the chicken sit for at least 30 minutes to absorb the flavors. Meanwhile, prepare your creamy base by whisking together the milk, mustard, flour, and half of the shredded mozzarella cheese in a bowl. Make sure the milk is at room temperature so the flour dissolves completely and no lumps remain.

Heat a nonstick pan over medium-high heat with 1 teaspoon of oil. Sear the marinated chicken pieces for about 3–4 minutes per side or until golden brown on all sides. The goal here is to get a nice color on the outside—don’t worry if they’re not fully cooked through, as they will finish cooking in the oven.

Preheat your oven to 375°F (190°C). In a medium baking dish, pour about two-thirds of the cream mixture into the bottom, spreading it out evenly. Arrange the seared chicken pieces on top of the sauce. Add the turkey ham strips over the chicken. Then pour the remaining cream mixture over everything. Sprinkle the rest of the mozzarella cheese on top and finish with an even layer of breadcrumbs.

Bake uncovered for 20–25 minutes, or until the casserole is bubbling and the top is golden brown. If you want a crispier top, you can broil it for 1–2 minutes at the end, watching carefully so it doesn’t burn.

Let it rest for 5 minutes before serving. This casserole pairs beautifully with a green salad or steamed vegetables.