10 boneless skinless chicken breast halves
Salt
2 eggs, beaten
1 c bread crumbs
¼ c cooking oil
3 T butter
½ t salt
1/8 t pepper
2 ½ c milk
½ c dry white wine
1 c shredded swiss cheese
Sprinkle chicken cutlets with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 T of the oil. /Brown chicken cutlets, a few at a time, adding the remaining oil as needed. Set chicken aside.
In saucepan, melt the butter. Blend in the flour, ½ t 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 the bottom of a 13×9 baking dish. Arrange cutlets on top of the sauce. Top with remaining sauce. Cover and chill several hours or overnight.
Bake, covered, in 350 oven until heated through, about 50 minutes. Sprinkle with cheese. Return to oven for two minutes. Serve with wild rice.