Chicken escalopes with roquefort sauce

Bread the chicken fillets with egg and bread crumbs. Add a little salt to the fillets before and after breading.

The Roquefort sauce is made by adding a package of this cheese in a saucepan with a brick of cream over low heat so that it melts. Add cream little by little and the amount you want depending if you like it stronger or weaker. Add a little black pepper.

You put the sauce on top of the fillets.