Cheese-Crusted Chicken

Serving Size: 4

Ingredients

4 boneless skinless chicken breast halves
1 1/4 cups flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground pepper
1 egg -- lightly beaten
2/3 cup Swiss, or Gruyere -- grated
1/2 cup dry bread crumbs
1/4 cup butter
1 lemon, cut in wedges -- for garnish

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 sauté until golden brown on both sides (about 5 minutes per side). Drain on paper towels. Serve with lemon wedges.

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