| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Swiss | Chicken & p, Light meals, Main course | 4 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| breast halves | ||
| 1 1/4 | c | Flour |
| 1/2 | t | Salt |
| 1/8 | t | Ground nutmeg |
| 1/8 | t | Ground pepper |
| 1 | Egg, lightly beaten | |
| 2/3 | c | Swiss, Gruyere or |
| Emmenthaler grated | ||
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Butter |
| 1 | Lemon, cut in wedges for | |
| garnish |
INSTRUCTIONS
Pound breasts lightly to flatten to a uniform 1/4 inch thick; set aside. Sift together flour, salt, nutmeg, and pepper; set aside. Have beaten egg in a pie pan. Mix together cheese and bread crumbs; set aside. Coat breast halves with seasoned flour, shaking off excess. Dip in egg, then in cheese-crumb mixture, coating well. In a large, heavy-bottomed skillet over medium heat, melt butter. Add chicken and saute until golden brown on both sides (about 5 minutes per side). Drain on paper towels. Serve with lemon wedges. NOTES : The flavor secret of this chicken sauce is in its coating of flour, bread crumbs, and Swiss cheese. It is a perfect picnic dish because it is as good cold as it is hot. Have a spatula nearby while the breasts are browning--as the cheese coating melts, it may stick to Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 161
Total Fat: 18.1g
Cholesterol: 150.1mg
Sodium: 1115.1mg
Potassium: 505.8mg
Carbohydrates: 41.5g
Fiber: 1.7g
Sugar: 2g
Protein: 38.5g