Pound each chicken breast between wax paper with meat mallet. Sprinkle lightly with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 tablespoons oil. Brown cutlets, a few at a time, about 2 minutes on each side. Add remaining oil as needed. Arrange chicken in buttered 9 x 13 inch baking dish.
In saucepan, melt butter; blend flour, salt, and pepper. Add milk. Cook until thickened and bubbly. Remove from heat; pour over chicken. Cover and chill a few hours or overnight. Bake, covered with foil, at 350 degrees for 50 minutes. Sprinkle with cheese. Return to oven for 2 minutes until melted. Serve with Brown Rice Pilaf (10 servings) : 1/2 c. onion 3 c. chicken broth 1 c. brown rice 1/4 c. toasted slivered almonds 1/2 c. celery 1/2 tsp. salt
In bacon drippings, cook onion and celery until tender, but not brown. Stir in broth, uncooked rice, almonds, salt, and bacon. Put in buttered casserole. Bake, covered, at 325 degrees for 1 hour.
