Summary

Ingredients

• 4 large schnitzel, for braising, beef
• 1 tablespoon mustard
• 2 pinches herbs from Provence
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• 8 slices bacon, not too fat
• 2 pickles, cut into sticks
• N / A parsley, chopped
• some onion (s), chopped
• salt
• 1 tablespoon flour
• 250 ml gravy
• 50 ml red wine
• 1 tablespoon clarified butter

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Instructions

1. Spread out the schnitzel and brush with mustard, sprinkle with the herbs and spices. Cover with bacon, spread the pickles, onions and parsley on top, roll up and fix with toothpicks. Then season the outside with a little salt and pepper and turn in flour.
2. Heat clarified butter in a high frying pan, fry meat birds in it. Deglaze with the gravy and red wine, cover and simmer on a small fire for approx. 50 minutes, until the meat is tender.
3. I like mashed potatoes best with it, but pasta or boiled potatoes also go well.