How to make it

  • 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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  • luvthewho 10 years ago
    This recipe looks wonderful. I think I will try it tonight. Thanks for the post.
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    oh yeah, this sounds wonderful
    Was this review helpful? Yes Flag

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