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. Lay out the schnitzel. Brush each piece with mustard and sprinkle with Provence herbs, sweet paprika, and hot paprika. Layer bacon slices on top, then arrange pickle sticks, chopped onions, and parsley. Roll up tightly and secure each roll with toothpicks. Season the outside with salt and pepper, then coat with flour.
2. Heat clarified butter in a large frying pan over medium-high heat. Fry the meat birds until browned on all sides. Deglaze the pan with gravy and red wine, stirring to scrape up any browned bits. Cover the pan and simmer over low heat for 50 minutes until the meat is tender.
3. Serve with mashed potatoes, pasta, or boiled potatoes.