Recipe - Cheese-Crusted Chicken

4 Boneless skinless chicken
breast halves
1 One fourth cup Flour
One half teaspoon Salt
1/8 teaspoon Ground nutmeg
1/8 teaspoon Ground pepper
1 Egg; lightly beaten
2/3 cup Swiss; Gruyere, or
Emmenthaler, grated
One half cup Dry bread crumbs
One fourth cup Butter
1 Lemon; cut in wedges, for
garnish

1. Pound breasts lightly to flatten to a uniform One fourth 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 cheesecrumb mixture, coating well.

4. In a large, heavybottomed 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
browningas the cheese coating melts, it may stick to

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
16, 1998