1 Pd. of Pork Cutlets 1 Onion, Chopped 4 Pieces of Bacon, Cut in Half 4 tsp of Dijon Mustard 4 Dill Pickles Salt Pepper Paprika 1 Tbsp of Oil 1 Cup of Water 1 Tbsp of Corn Starch

First up, you'll grab your cutlets and pound them out nice and thin. Now it's time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then your pickle, and finally your onions. Roll it up and close it tight with toothpicks. Now grab your salt, pepper, and paprika and sprinkle it over all sides of the meat. Pull out your large saute pan and heat up your oil on medium high heat. When it's good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up. Add in your cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour. When the hour's up, grab your cornstarch, mix it with 1 tbsp of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you're done.