Roulades of pork schnitzel with paprika filling

Ingredients for 4 servings:

• 4 thin schnitzels (approx. 180 g each)
• 3 red bell peppers
• 4 tbsp mustard
• 3 onions
• 100 ml white wine
• 200 ml meat broth
• some thyme stalks
• a few stalks of rosemary
• 1 chili pepper(s)
• some clarified butter
• salt and pepper
• some flour butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Halve the bell peppers, remove the seeds, and place them in an oven preheated to 180°C for about 20 minutes. Then remove the skin and cut the bell peppers into strips about 5 mm wide. I also used pre-pickled whole bell peppers from a jar for the filling. Cut 2 onions into thin strips. Brush the roulades with the mustard and season with salt and pepper. Then cover with the onion and bell pepper strips. Roll up and secure with toothpicks. Heat the clarified butter in a pan or casserole dish and sear the roulades well on all sides. Now finely dice the 3rd onion and add it. Cook for a while longer, then deglaze with the white wine and reduce slightly. Add the meat stock, finely chopped herbs, and chili pepper, and simmer covered over low heat for about 15 minutes. Remove the roulades, keep warm, and thicken the sauce with a little butter (or similar) and season to taste. Serve with spaetzle, pasta, or potatoes.