Summary

Ingredients

• 4 chicken schnitzel
• some mustard, (for brushing)
• salt
• pepper
• Paprika powder, noble sweet
• 4 slices cheese, (Scheibletten, Chester)
• 2 tablespoon olive oil
• 125 ml white wine
• 200 g cream

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Instructions

1. Lay each chicken schnitzel between plastic wrap and pound flat
2. Brush each flattened schnitzel with mustard
3. Season each with salt, pepper, and paprika powder
4. Place a slice of cheese on each schnitzel
5. Roll up the meat tightly and secure each with a roulade skewer
6. Heat olive oil in a large pan over medium-high heat
7. Brown the roulades on all sides for about 5 minutes until golden
8. Season the roulades with salt and pepper
9. Pour in white wine to deglaze the pan, stirring to lift browned bits
10. Stir in the cream
11. Reduce heat to medium and simmer for 10 minutes until the chicken reaches 74°C / 165°F internally
12. Arrange the roulades and sauce on serving plates