Pound the chicken breasts until they are 1/2 inch thick.
Set up a dredging station: Place the milk in a wide, shallow dish. In another wide, shallow dish, combine the seasoned salt, pepper, and breadcrumbs and mix well.
Dredge the chicken in the breadcrumbs, dip in milk, and dredge in the breadcrumbs again.
Add just enough vegetable oil to a skillet to cover the bottom of the pan. Place the skillet over medium heat. When the oil is hot, place the chicken in the pan and fry until golden brown.
Transfer the chicken breasts to an oven- or microwave-safe serving tray. Spread tartar sauce over the chicken. Top each chicken breast with a slice of ham and a slice of Swiss cheese. Place the tray in the oven or microwave just long enough to melt the cheese. Remove from the oven and serve with your favorite salad or vegetable side dish.