| 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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