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| 4 | chicken breast halves, boneless, skinless |
| 1 1/4 Tasse | flour |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | nutmeg ground |
| 1/8 Teelöffel | pepper ground |
| 1 | Egg lightly beaten |
| 2/3 Tasse | Swiss; Gruyere, or Emmenthaler, grated |
| 1/2 Tasse | bread crumbs dried |
| 1/4 Tasse | butter |
| 1 | Lemon; cut in wedges, for garnish |
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1. Pound 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 mixture, coating well.
4. In a large, heavy-bottomed 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.
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 browning-as the cheese coating melts, it may stick to
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