Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lay the beef cutlets flat on a clean cutting board. Season both sides evenly with salt and pepper.

Place one slice of beef pastrami and one slice of Swiss cheese in the center of each beef cutlet.

Roll each cutlet tightly to enclose the filling, tucking in the ends. Secure each roll with a toothpick.

Set up a breading station using three shallow bowls: place the flour in the first, the beaten eggs in the second, and a mixture of Panko breadcrumbs, chopped parsley, and thyme in the third.

Dredge each beef roll lightly in the flour, dip it into the beaten eggs, and then coat thoroughly with the breadcrumb mixture.

Place the breaded beef rolls onto the prepared baking sheet. Lightly mist them with cooking spray to help the crust crisp.

Bake for 25 to 30 minutes, or until the beef is fully cooked and the breading is golden brown and crispy.

Remove from the oven, extract the toothpicks, and let the meat rest for 5 minutes.

Serve hot with fresh lemon wedges on the side.