5 chicken breasts, split, skinned & boned
Salt
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. (4 oz.) shredded process Swiss cheese
Tomato wedges

Place chicken breast halves between 2 pieces of waxed paper. Pound out to about 1/2 inch thickness. Sprinkle lightly with salt. Dip in beaten egg, then bread crumbs.

In skillet, heat 2 tablespoons of oil. Brown chicken, a few at a time, adding remaining oil as needed. Set chicken aside.

In saucepan, melt butter, blend in flour, 1/2 teaspoon salt and pepper. Add milk all at once, cook and stir until thickened. Remove from heat, stir in wine. Pour 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 overnight. Bake, covered, in 350 degree oven until heated through, about 50 minutes. Sprinkle with cheese. Return to oven for 5 minutes. 10 servings.