Halve the roulades in the middle or, depending on the size, quarter them. Gently plate with a meat tenderizer. Now season with a little salt and freshly ground pepper.
Heat the margarine in the pan, add the schnitzel and fry for about 2 minutes on each side, turn. Sprinkle some paprika on one side of the schnitzel, turn and fry briefly. Now put some balsamic vinegar on the schnitzel and fry the meat in it until the balsamic vinegar has (almost) completely evaporated.
Remove the schnitzel from the pan, cover with aluminum foil and keep warm.
Now put some sherry in the hot pan, stir in the tomato paste and chicken broth, simmer briefly and pour in the marsala.
Let it reduce a little, possibly add again Marsala and chicken broth, until the sauce is creamy and has a spicy taste.
Now add the cream, stir well and turn down the temperature a little (otherwise the sauce will boil over very quickly), then add the schnitzel along with the gravy, stir well and serve hot.
In any case, serve a mixed salad with it.
As a side dish, I like to serve spaetzle, rice or French fries (from the deep fryer).
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