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5 chicken breasts, skinned, split, and boned
2 beaten eggs
1 c. fine dry bread crumbs
1/4 c. cooking oil
3 tbsp. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
1/2 c. dry white wine
1 c. shredded process Swiss cheese (4 oz.)
Avocado slices
Tomato wedges
Parsley (optional)

Place each chicken breast half between two pieces of waxed paper. Pound out to about 1/4 inch thickness using meat mallet. Sprinkle lightly with salt. Dip in beaten egg, then in bread crumbs.

In skillet heat 2 tablespoons of the oil. Brown chicken cutlets, a few at a time, about 2 minutes on a side, adding remaining oil as needed. Set chicken aside.

In saucepan melt butter; blend in flour, the 1/2 teaspoon salt, and pepper. Add milk all at once, cook and stir until thickened and bubbly. Remove from heat, stir in wine. Pour about half of the sauce into bottom of 13 x 9 x 2 inch baking dish. Arrange chicken cutlets atop sauce. Top with remaining sauce.

Cover and chill several hours or overnight. Bake, covered, in 350 degree F oven about 50 minutes until heated through. Sprinkle with cheese. Top with avocado and tomato. Return to oven for 2 minutes. Garnish with parsley, if desired.

Makes 10 servings.

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