Brush the turkey escalope with cream cheese on one side. Season with salt, pepper and paprika. Place the Serrano ham on top, fold the schnitzel and pin together at the open ends with toothpicks. Also season the outside with salt, pepper and paprika. Fry in a little fat over a low heat for about 20 minutes.
This goes very well with rice and paprika vegetables, which I also serve with the sauce.
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