2 whole boneless, skinned Chicken Breast Split in half
1/4 cup flour mixed with 1/8 tsp nutmeg, 1/2 tsp salt, 1/8 tsp pepper
1 Egg
1 tsp Vegetable (Cannola) Oil
1 tsp Water
3 1/2 cup fine Bread Crumbs
2/3 cup Grated Swiss Cheese
4 Tbsp Butter
Lemon Wedges
Instructions
Pound chicken breast between sheets of waxed paper until 1/4 inch thick.
Beat Egg with Oil & Water. Mix bread crumbs & Cheese
Coat chicken with seasoned flour, shaking off excess. Dip in egg mixture coating well.
Then dip in cheese & crumb mixture. Melt butter & saute' chicken without crowding until golden & just cook thoroughly.
5 minutes on one side. Serve with Lemon wedges
Originally Submitted
2/5/2011
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