Chicken roulades in coconut milk

Ingredients for 4 servings:

• 4 thin chicken schnitzels, approx. 100 g each
• 2 slices of cooked ham
• 2 slices of cheese
• salt and pepper
• Mustard
• Paprika powder
• curry powder
• 400 ml coconut milk
• 1 carrot(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Flatten the chicken schnitzels slightly between sheets of cling film. Brush with mustard, season with salt, and pepper. Peel the carrot and cut into four long sticks. Top each schnitzel with half a slice of ham and half a slice of cheese, place the carrot stick in the center, and roll up the schnitzels. Secure with toothpicks. Heat butter in a pan and sear the roulades for about 2 minutes on all sides. Pour in the coconut milk. Reduce the heat slightly and let the schnitzels simmer in the sauce for 15 minutes. Add a little more water if needed. Season with salt, pepper, paprika, and a pinch of curry. Serve with potatoes or simply with a mixed salad.