Cover the cutlets with Emmental and ham, place a quail egg in the middle of each cutlet. Wrap the cutlets a little bit on the sides and roll them up. Season the roulades with salt and pepper and tie them with spaghetti. Heat the butter (1) in a frying pan, fry the roulades in it first until hearty, then cook over low heat for about 10 minutes. Remove and keep warm. In the stock, sauté the peeled and chopped onion until golden. Add sherry, wine and chicken stock and boil to half. Wrap in the butter (2), then add the mustard and peppercorns. Serve the roulades hot. Serve with Leipziger Allerlei and parsley potatoes. Preparation time: 60 min.
Our tip: Use high-quality red wine for a particularly fine taste!