Beths Recipes, Dinner
5 Chicken breasts, boneless, skinless
2 eggs, beaten
1 cup dry bread crumbs
1/4 cup cooking oil
3 tsp butter
1/4 cup flour
1/2 tsp salt
pepper
2-1/2 cup milk
1/2 cup dry white wine
1 cup shredded swiss cheese
avocado slices and tomato wedges
Pound breasts between waxed paper to about 1/4 inch thickness. Sprinkle with salt. Dip in beaten eggs, then bread crumbs. Heat oil in large skillet and brown cutlets about 2 minutes each side, adding oil as needed. Set chicken aside.
In a saucepan melt butter, blend in flour, salt and pepper. Add milk all at once; cook and stir in wine. Pour 1/2 of sauce into bottom of 13x9x2 baking dish. Arrange chicken cutlets atop sauce. Top with remaining sauce. Cover and chill several hours or overnight. Bake covered in 350 degree oven until heated through, about 50 to 60 minutes. Remove and sprinkle with cheese. Return to oven for about 10 more minutes to melt cheese.
Nancy Stout Hutchison