1. In a bowl beat 4 eggs with the milk, 1/4 teaspoon salt and dash of cayenne.
2. In another bowl beat 6 eggs with 1/4 teaspoon salt and dash of cayenne.
3. Place the chicken breasts between 2 sheets of waxed paper and pound to thin. Sauté in a frying pan with melted butter and finish cooking in a moderate oven, covered with waxed paper for 12 minutes or until opaque. Keep the meat warm and reserve the cooking liquid. Reduce the liquid to 1/4 cup. Reserve.
4. Soak the bread in the egg and milk mixture, then dip in the other egg mixture; fry in a skillet with melted butter on both sides. In a greased dish place one fried slice of bread and one chicken breast; continue until the bread and chicken are finished. Soak the chicken with the reduced cooking liquid. Cover the chicken and bread with the hot white sauce. Decorate with parsley and chives; serve hot.