Rinse the chicken and pat dry.
Pound 1/4 inch thick between sheets of waxed paper.
Sprinkle with salt.
Dip in eggs and then bread crumbs to coat.
Heat the vegetable oil in a skillet.
Brown the chicken pieces, a few at a time, for about 2 minutes per side, adding more oil if needed.
Melt the butter in a saucepan over medium heat.
Whisk in the flour, salt, pepper and milk.
Cook until thickened and bubbly, stirring constantly.
Remove from heat.
Stir in the wine.
Pour half the wine sauce in an even layer in a 9xl3 inch baking dish.
Arrange the chicken over the sauce.
Drizzle the remaining sauce over the chicken.
Chill, covered, for 3 to 10 hours.
Bake, covered, at 350 degrees for 50 minutes or until cooked through.
Sprinkle with Swiss cheese.
Top with tomato wedges.
Return to oven for 2 minutes.