8 chicken cutlets
3/4 c. seasoned bread crumbs (or more)
2/3 - 1 c. white wine
Oil for sauteing

Cut chicken cutlets into strips approximately 3x1 inch. Roll strips in bread crumbs and quickly saute in hot oil on each side until golden. Drain on paper towels. Transfer strips to shallow baking dish and add wine so that bottom is liberally covered. (Strips do not have to be totally immersed in wine.) Bake covered with foil for 30 minutes. (Can be frozen, thawed and rebaked 30 minutes in oven or in frying pan.) Serves 8.