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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I am posting the original recipe that I received but I have changed things when I didn't have them on hand such as the cheese, I've used a mixture of Parmesan and mild cheddar. And I never seem to have time to flatten them so I just just browned them first and then cook them in the oven to finish them off. 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, slightly beaten |
2/3 cup swiss cheese or 2/3 cup gruyere or 2/3 cup your favorite cheese, finely shredded |
1/2 cup dry italian seasoned breadcrumbs |
1/4 cup butter |
1 lemon, cut in wedges, for garnish |
Directions:
1. Pound breasts lightly to flatten to uniform 1/4 inch thick: set aside.
2. Sift together flour, salt, nutmeg, and pepper; 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, non-stick skillet over MEDIUM heat, melt butter.
5. Add chicken and sauté until golden brown on both sides (about 5 minutes per side). Drain on paper towels.
6. Serve with lemon wedges.
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