Stuffed Chicken Schnitzel with Paprika Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 red pepper (s), cut into strips
- 1 green pepper (s), cut into strips
- 1 leek (small stick), roughly cut
- 6 slices bacon, thin
- salt and pepper
- Paprika powder
- 2 tablespoon mustard, medium hot
- 2 chicken breasts
- 1 tablespoon olive oil
- 125 ml chicken broth
- 3 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Cut the chicken breasts into schnitzel, season with salt and pepper and brush with the mustard. Lightly roast half of the pepper and leek mixture in a pan. Place the bacon on the schnitzel and spread the cooled vegetables on top. Roll up and tie with kitchen twine, season with salt and pepper again. Fry the roulades firmly on all sides and then pour the chicken stock over them. Add the remaining paprika / leek vegetables and cook in the juice for about 25 minutes. Remove the roulades, keep warm and cover with aluminum foil. Now - if you want - puree the juice with a hand blender and mix it with the crème fraiche. Season again to taste and serve. This goes well with mashed potatoes.
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