Lightly pat the schnitzel flat on both sides so that they are easier to roll later. Season the inside with poultry seasoning salt and pepper, the outside remains unseasoned, because the spices would only burn here during later roasting.
Place one slice of the ham and one cheese on the inside of the schnitzel. Then spread the cranberry compote properly. Roll up the schnitzel and secure with skewers.
Sear the rolls briefly in a little peanut oil, turn once. Pull out the skewers and place the rolls in a baking dish. Bring the roast set to the boil briefly in the pan with the gravy and add the rest of the cranberry compote to bind the sauce.
Spread the sauce over the rolls and let it simmer for about 20 minutes in the preheated oven, middle rack, at 160 degrees.
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