Summary

Ingredients

• 4 chicken schnitzel
• salt and pepper
• 2 tablespoon mustard
• 1 onion (s)
• 2 pickled cucumber (s)
• 4 slices bacon
• 2 tablespoon clarified butter
• 125 ml white wine
• 3 tablespoon heavy cream

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Instructions

1. Beat the chicken schnitzel very thinly and season with salt and pepper. Brush with mustard.
2. Peel the two pieces and cut into thin rings. Cut the cucumber into lengthways slices. Place the bacon, cucumber slices and onion rings on top of the schnitzel one after the other. Roll up and get stuck.
3. Heat the clarified butter and fry the roulades in it on all sides for 2 minutes. Pour in the wine and cook for another 15 minutes. Refine the frying stock with cream.
4. Serve with mashed potatoes.