Making Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce is a simple process when you follow these steps:

1. Flatten the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound each breast to about ½ inch thickness.
2. Season the Chicken: Sprinkle salt and pepper on both sides of the flattened chicken breasts for flavor.
3. Layer the Ham and Cheese: On each chicken breast, place one slice of ham and one slice of Swiss cheese. Roll the chicken tightly from one end to the other, making sure to secure the ham and cheese inside. Use toothpicks to secure the ends if necessary.
4. Prepare Dredging Stations: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese and garlic powder.
5. Dredge the Chicken: First, coat each chicken roll in flour, shaking off any excess. Next, dip it in the beaten eggs, followed by the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere.
6. Heat Oil in the Pan: In a large skillet, heat the olive oil over medium-high heat. Ensure the oil is hot before adding the chicken to achieve a crispy texture.
7. Cook the Chicken: Carefully place the chicken rolls in the hot oil. Cook for about 5-7 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
8. Prepare the Dijon Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper. Adjust the flavors to your preference.
9. Drain the Chicken: Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil.
10. Serve: Remove toothpicks if used, slice the chicken rolls, and plate them. Drizzle the Dijon sauce over the top.