Recipe

Chicken Schnitzel With Roquefort Gravy Recipe

	Breezeatdawn / All my dishes 3 months ago This recipe is my replication of a dish I had years ago at the Berghoff in Chicago. It's a variation on traditional Weiner Schnitzel made with chicken with an amazing roquefort cheese, mushroom sauce that is just amazing. If you like blue cheese you'll love this wonderfully rich dish!... More Prep:30m Cook:45m Servings:4	Breezeatdaw
	german chicken blue cheese unique

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Ingredients

For Chicken:

4 fresh chicken breasts, 1/4” maximum thickness (pound each breast between waxed paper with mallet into thin cutlets)

1/2 c. Flour

2 Eggs, slightly beaten

1/2 c. Dry bread crumbs

Vegetable oil

For Sauce:

4 tablespoons (1/2 stick) butter

1/3 c. finely chopped shallots

2 teaspoons all purpose flour

1/3 c. dry white wine

2/3 c. crumbled Roquefort cheese (about 3 ounces)

1/3 c. (or more) whipping cream

8 oz. mushrooms, chopped (I prefer crimini but white button will do)

Directions

For Chicken:

Dredge meat in flour, dip into eggs and coat on both sides with bread crumbs. Set aside to dry.

Pour oil into a fry pan to fill about 1/4 inch and heat on medium-high heat.

Fry schnitzel to a golden brown, turning only once.

For Sauce:

Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add shallots and saute until just beginning to brown, about 5 minutes. Add flour and stir 1 minute. Gradually mix in wine. Boil until liquid is reduced to 1/4 cup, stirring frequently, about 5 minutes. Reduce heat to low. Gradually add Roquefort and stir until melted and smooth. Add 1/4 c. whipping cream and simmer until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. (can be prepared 1 day ahead, cover and refrigerate).

I recommend serving chicken and sauce with Spaetzle, German potato dumplings, which might be found at your favorite grocer (at mine it's near the instant potatoes).

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