Begin by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch.

In a large cast iron skillet, combine 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat. Allow the oil to heat until shimmering, about 3-5 minutes.

Prepare your breading station by placing all-purpose flour in one bowl, a mixture of buttermilk and beaten egg in a second bowl, and a mixture of Panko breadcrumbs and seasonings in a third bowl.

Take each chicken breast and first coat it in the flour, shaking off any excess, then dip it into the buttermilk and egg mixture, and finally press it into the Panko mixture.

Carefully place the breaded chicken breasts into the hot skillet, frying them in batches for 6-8 minutes on each side until golden brown.

Preheat your oven to 350°F (175°C) while the chicken rests on paper towels. Once all chicken is fried, place them on a baking sheet and layer each piece with a slice of ham and Swiss cheese.

Bake in the preheated oven for about 5 minutes, until the cheese is melted and bubbly.

In a small mixing bowl, combine mayonnaise, Dijon mustard, and honey. Stir until smooth and creamy.

Serve your Copycat Sizzler Malibu Chicken immediately with the honey mustard dipping sauce on the side.