Instructions: 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.

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 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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