Begin by preparing the chicken breasts. Place each boneless, skinless chicken breast between two pieces of plastic wrap and gently pound them to an even thickness of about 1/4 inch using a meat mallet. Pat the chicken dry with paper towels.

Season both sides of the chicken breasts generously with kosher salt, paprika, and freshly ground black pepper. Spread a thin layer of Dijon mustard over each piece, then layer on a slice of deli ham and Swiss cheese. Roll each chicken breast tightly from one end to the other and secure with toothpicks.

Prepare a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge each chicken roll in flour, dip into the beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere. Set aside on a plate.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering (around 350°F). Carefully add the chicken rolls and fry for about 6-8 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

While the chicken is frying, whisk together lemon juice, white wine vinegar, honey, grated garlic, and olive oil in a medium bowl. Adjust seasonings, adding a pinch of salt if necessary.

Slice each Chicken Cordon Bleu roll crosswise into bite-sized pieces and arrange on a plate. Serve with a side of mixed greens dressed lightly with the prepared dressing.