5 chicken breasts, split, skinned & boned
Salt
2 eggs, beaten
1 c. fine dry bread crumbs
1/3 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. process Swiss cheese, shredded (4 oz.)
Avocado slices
Tomato wedges

Place each chicken breast half between two pieces of waxed paper. Pound out to about 1/4 inch thickness with meat mallet. Sprinkle chicken cutlets lightly with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 tablespoons of the oil. Brown chicken cutlets, a few at a time, about 2 minutes on each side, adding the 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 mixture is 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 oven until heated through, about 50 minutes. Sprinkle with cheese. Top with avocado and tomato. Return to oven for 2 minutes. Makes 10 servings.