5 chicken breasts, split, skinned & boned
Salt
2 eggs, beaten
1 c. fine bread crumbs
1/4 c. cooking oil
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
1/2 c. dry white wine
1 c. shredded Swiss cheese (4 oz.)

1. Pound chicken to 1/4 inch thickness, between 2 sheets of waxed paper. Sprinkle chicken with salt; dip in beaten egg, then in bread crumbs.

2. In large skillet, heat 2 tablespoons oil. Brown chicken cutlets, 2 minutes on each side (add oil as needed).

3. In saucepan, melt butter, blend in flour, salt and pepper. Add milk all at once; stir and cook until mixture is thickened and bubbly. Remove from heat; stir in wine.

4. Pour about half of the sauce on 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 for 50 minutes. Sprinkle with Swiss cheese, return to oven 5 minutes. Top with avocado slices and tomato wedges. Serve with Brown Rice Pilaf!