Chicken Scaloppini

boneless, skinless chicken breasts{3} (halved)
eggs (lightly beaten){2}
1 c seasoned bread crumbs
wafer-thin slices of lemon{6}
6 thin slices of Swiss cheese
1/2 c lemon juice
3 Tbsp butter
3 Tbsp oil
1 c heavy cream
flour

Preheat oven to 350 degrees. Dip chicken in lemon juice, pat with flour, then dip in beaten egg and crumbs. Heat 3 Tbsp butter and 3 Tbsp oil in heavy skillet and brown chicken on one side. Remove and place chicken cooked side down in ovenproof baking dish. Cover each piece with a slice of lemon and a slice of cheese. Pour cream over top and bake 20-30 minutes until cheese melts and cream bubbles.