December child's schnitzel roulade topped with cheese

Ingredients for 2 servings:

• 2 large schnitzels
• 1 pack of cooked ham, wafer-thin
• 1 pack of mozzarella
• 2 tbsp sauce (sizzling sauce)
• 1 tbsp tomato paste
• 1 onion(s)
• Salt
• pepper
• Paprika powder, sweet
• 1 tbsp margarine, for frying
• 50 g cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Schnitzel roll, spicy

Pat the schnitzels dry and pound them thinly. Sprinkle with salt, pepper, and paprika. Then spread the cooked ham evenly over the schnitzels. Spread the sizzling sauce over the ham. Place a slice of mozzarella to the side where you’ll start rolling, then begin rolling. Continue rolling up one slice of mozzarella at a time. Secure the roulade with roulade pins or, as I prefer, with string. Now fry the schnitzel rolls briefly but vigorously all around in the heated fat and remove them from the pan. Meanwhile, fry the onion, which has been finely diced, in the remaining fat until golden brown, adding a little more margarine if desired. Add the tomato paste to the onions, fry briefly, and then deglaze with water several times in succession to create a broth. Place the sauce and the roulades in a glass casserole dish and replace the lid. Place the dish in the preheated oven at 200°C and finish cooking for 15-20 minutes. After the cooking time, turn the oven down to 100°C, remove the lid, sprinkle the roulades with cheese, and return them to the oven until the cheese has melted and turned golden yellow. I served the rolls with rice. But some baguette would also do. I didn’t think I needed to add any more seasoning or thicken the sauce, as the cheese just melted into the sauce and did its job. This recipe is designed for two people, but I’m sure one roulade will serve two in a pinch.