2 whole chicken breasts, skinned, boned & halved
1/4 c. flour mixed with 1/8 tsp. nutmeg, 1/2 tsp. salt & 1/8 tsp. pepper
1 egg
1 tsp. each vegetable oil & water
1/2 c. fine bread crumbs
2/3 c. grated Swiss cheese
1/2 stick butter

Pound chicken between sheets of waxed paper until 1/4 inch thick. Now set up an assembly line on the counter. Spread seasoned flour on a sheet of waxed paper. In a deep plate, beat egg with oil and water. On another sheet of waxed paper, mix the bread crumbs with the grated cheese.

Coat chicken with the flour; dip in egg and then into crumbs coating well. You can do ahead and chill. In a large skillet, melt butter and saute chicken without crowding until golden, about 5 minutes on each side. Add butter, if needed.