Place butter into a casserole dish and place into a cold oven.

Preheat oven to 375°F. As the oven comes to temperature the butter will melt in the bottom of the casserole.

Layer your pork tenderloin cutlets with the Swiss cheese and ham slices.

Roll the cordon bleu pieces up. 

Use three bowls to create the dredging station.

*In bowl one add the flour, salt and pepper.

*In bowl two add two eggs and beat with a fork.

*In bowl three, add the panko bread crumbs and Italian seasoning.

Dredge each cordon bleu roll into the flour mixture, next into the beaten eggs, and finally in the panko bread crumbs mixture and set aside.

Remove the casserole dish with melted butter from the hot oven and place the pork cordon bleu rolls in the the dish.

Lightly spray the top of the cordon bleu rolls with cooking spray so the bread crumbs don't burn during baking.

Place into the oven and bake for 35-45 minutes. If the bread crumbs need more browning, turn on the broiler the last few minutes.