Wash the schnitzel, pat dry and pat really flat. Season with paprika and pepper on both sides. Place a slice of ham and a slice of cheese on top. Cut a few fine rings from the onion and place them on the schnitzel on the edge. Dice a beefsteak tomato and place on top of the onions. Then carefully roll up the schnitzel and fix either with a toothpick or with kitchen twine.
Let the oil get very hot in a pan and briefly sear the rolls. Then place the rolls in a baking dish, distribute the remaining cheese on the schnitzel and cook in a preheated oven at 180 ° C.
While the meat is nicely done, cut the vegetables (zucchini, bell pepper, tomatoes and the remaining onion) into cubes and place in the pan you just used. As soon as the vegetables are nice and translucent, season with salt and pepper (add some chili if necessary).
Pour 3 - 4 tablespoons of tomato paste over it and roast for 1 minute. Deglaze with a little water and simmer. The schnitzel should be ready after about 20 minutes.
When serving, carefully remove the rolls from the mold and serve with the vegetable sauce. Rice, spaetzle or noodles are suitable as a side dish.
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