Swiss Chicken Cutlet

• 5 chicken breasts, split, skin, bone and salt to taste
• 2 eggs, beaten
• 1 c. dry bread crumbs (fine)
• 1/4 c. cooking oil
• 3 Tbsp. butter or oleo
• 1 c. Swiss cheese, shredded
• 1/4 c. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 1/2 c. milk
• 1/2 c. dry white wine

1. Pound chicken to 1/4-inch thickness.
2. Sprinkle lightly with salt.
3. Dip in beaten egg, then bread crumbs.
4. Brown in 2 tablespoons oil for about 2 minutes on each side, add remaining oil as needed.
5. Melt butter, add flour, salt and pepper; blend. Add milk all at once, cook and stir until thick and bubbly. Remove from heat, stir in wine.
6. Pour 1/2 sauce in baking dish. Layer chicken on top, then cover with remaining sauce.
7. Cover and chill several hours or overnight.
8. Bake, covered, in 350u0b0 oven for about 50 minutes.
9. Sprinkle cheese on top.
10. Return to oven for 2 minutes.

chicken breasts, eggs, bread crumbs, cooking oil, butter, swiss cheese, flour, salt, pepper, milk, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216608 (may not work)