Season the chicken cutlets with salt and pepper. Dredge them in all-purpose flour, shaking off any excess to ensure a light coating.

Heat a mix of extra virgin olive oil and unsalted butter in a large frying pan over medium heat. Once hot, pan-fry the chicken cutlets for about 2 minutes on each side until they turn golden brown and are cooked through.

If you’re using white wine, pour it into the pan now. Cook for 2-3 minutes until the wine nearly evaporates, scraping up any delicious browned bits from the bottom of the pan.

Pour the chicken stock into the pan and continue to cook for another 2-3 minutes, gently shaking the pan to incorporate those flavorful bits from cooking the chicken.

Place a slice of ham on each chicken cutlet, followed by generous amounts of Fontina cheese on top. Cover the pan, reducing the heat to medium-low, and let it cook until the cheese is melted and bubbly, about 2 minutes.

Carefully transfer each cutlet to a plate, spooning the creamy sauce from the pan over the top. Sprinkle with freshly chopped parsley before serving.