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Add a photoServings: 4
Ingredients
- 4 x Boneless skinless chicken breast halves
- 1 1/4 c. Flour
- 1/2 tsp Salt
- 1/8 tsp Grnd nutmeg
- 1/8 tsp Grnd pepper
- 1 x Egg, lightly beaten
- 2/3 c. Swiss, Gruyere, or possibly Emmenthaler, grated
- 1/2 c. Dry bread crumbs
- 1/4 c. Butter
- 1 x Lemon, cut in wedges, for garnish
Directions
- 1. Lb. 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 mix, coating well.
- 4. In a large, heavy-bottomed skillet over medium heat, heat butter. Add in chicken and saute/fry till golden on both sides (about 5 min 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 cool as it is warm. Have a spatula nearby while the breasts are browning-as the cheese coating melts, it may stick
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 180 | 40% |
| Total Fat 20.44g | 26% |
| Saturated Fat 11.94g | 48% |
| Trans Fat 0.01g | |
| Cholesterol 124mg | 41% |
| Sodium 560mg | 23% |
| Potassium 233mg | 7% |
| Total Carbs 41.6g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.54g | 1% |
| Protein 24.02g | 38% |
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