How to cook
Hammer the chicken under transparent foil into thin steaks. Soak in white wine, salt, black pepper and a little curry for half an hour. Heat a little butter in a pan and fry the chopped mushrooms and bacon. The cheese and pickles are cut into long, thin strips.
Drain the wine from the chicken briefly. At one end of each steak, arrange some of the mushrooms and bacon, 2 cheese strips, pickles and peppers. Carefully roll up and pierce the ends with toothpicks to prevent the filling from spilling out.
Each roll is rolled in flour, then in beaten eggs and fried in preheated oil until it gets an appetizing tan.