Swiss Chicken Cutlets

5 whole chicken breasts, split, skinned, and boned
2 eggs, beaten
1 C fine dry bread crumbs (it may take more)
1/4 C cooking oil
3 TB butter
1/4 C flour
1/2 tsp salt
1/8 tsp pepper
2-1/2 C milk
1 C Swiss or jack cheese, grated
Avocado slices & tomato wedges (optional)

Place each chicken breast between wax paper and pound to 1/4" thick, salt and dip into eggs and bread crumbs. In skillet, heat 2 TB oil. Brown chicken cutlets a few at a time for 2 minutes on each side. Add more oil as needed. In a saucepan, melt butter, blend flour, 1/2 tsp salt and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Pour half of sauce in bottom of a 9 x 13" pan. Arrange cutlets atop then cover with rest of sauce. (At this point this dish can be chilled overnight if desired.) Or, immediately cover and bake at 350 degrees for 30 minutes. (If dish has been chilled  overnight, you will need to bake it for about 50 minutes.) Then sprinkle with cheese and top with avocado adn tomato wedges if desired. Bake 2 minutes more until cheese melts.