SWISS CHICKEN CUTLET
Steps:
- Sprinkle chicken with salt. Dip in egg then breadcrumbs, brown in hot oil a few at a time, adding oil as needed. In saucepan melt butter, blend in flour, S & P. Add milk. Stir constantly until thick and bubbly. Remove from heat. Stir in wine. Pour 1/2 into 9 x 13 dish, arrange chicken over and top with remaining sauce. Cover and chill several hours or overnight. Bake covered @ 350 x 50 min. Srinkle with cheese, top with avocado and tomato.
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