Mix the onions with the vinegar, lemon juice, the chili pepper, the thyme, the oil, the bay leaves and pepper and salt to taste and marinate the chicken 3 hours in this mixture. Take the chicken out en fry it until brown on all sides. Add the onions and fry 3 minutes more. Add the stock, bring it to the boil and simmer for 25 minutes.

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Flatten the schnitzels with the help of a rolling pin. Put 2 slices of ham on each and roll them up. Close them with a toothpick and dust the rolls with flour. Sprinkle them with a little fresh milled pepper and salt to taste. Bake the rolls brown on all sides in olive oil. Add the onions and fry 2 minutes. Add the wine and the stock, bring this to the boil. Put on the lid and simmer for 15 minutes. Take the rolls out and keep them warm. Reduce the fluid on high heat until it starts to thicken. Serve the rolls with the sauce.

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