Preheat the oven to 375 degrees F (190 degrees C).

Season chicken cutlets with salt and pepper; set aside.

Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.

Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.

Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.