| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Swiss |
Light meals, Main course, Chicken & p |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 1 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
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
1. Pound breasts lightly to flatten to a uniform 1/4 inch thick; set aside.
2. Sift together flour, salt, nutmeg, and pepper; set aside. Have beaten
egg in a pie pan. Mix together cheese and bread crumbs; set aside.
3. Coat breast halves with seasoned flour, shaking off excess. Dip in egg,
then in cheese-crumb mixture, coating well.
4. 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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