Take each chicken breast and place on a cutting board, between 2 pieces of plastic wrap. Using a meat tenderizer, pound it out evenly, until you have a thin cutlet.
Take a few slices of the ham and place them on top, then add a few slices of the Swiss cheese on top of the ham.
Starting from the bottom, roll up the chicken and secure the end with toothpicks.
In the bowl of a food processor, add in the parmesan cheese, almond flour, pork rinds, smoked paprika and pepper, then process until finely ground.
Pour the breading into a shallow bowl and add the beaten eggs in another bowl.
Take each piece of chicken, dip it in the egg, then into the breading.
Heat a large skillet to medium and add in the butter and olive oil. Brown all sides of the chicken, then turn to medium low and cover to finish cooking until the internal temperature reaches at least 165°F.
To Make the Sauce
While the chicken is cooking, heat a saucepan to medium and add in the butter. Once melted, add in the chicken stock and simmer until reduced by ⅓.
Whisk in the heavy cream, mustard, pepper and just a pinch of salt. You can add more once the sauce is ready, if needed.
Simmer for 5 minutes, then add in the shredded Gruyere. Continue to simmer, whisking often, until the sauce has thickened to your liking. The sauce should be nice and thick. This is where you can taste for more salt, I found it didn’t need any.
Once the chicken had cooked, remove the toothpicks, slice into pinwheels and serve with some of the mustard cheese sauce over the top. Store leftovers in an airtight container.
The pork rinds give the breading a crispier texture, but if you don't like them, you can sub with equal parts of the almond flour and parmesan cheese. I used Gruyere for the sauce, it has such a great flavor that is perfect in this sauce. If you can't find gruyere, you can use a combination of Monterey Jack and parmesan, Romano or Asiago cheese instead.