Henderl Roulades with Cream Cheese

Gently pound the meat flat to create very uniform cutlets. Peel the garlic, press it through the press. Rinse the kitchen herbs, shake dry and chop finely. Mix half of the cream cheese with egg yolk, garlic, half of the herbs, pepper and salt. Spread on cutlets, roll up, wrap each with 1 slice of bacon, pin with toothpick. Fry well on all sides in heated oil. Extinguish with wine, pour the clear soup. Steam in the oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) with the lid closed for about half an hour. Take out and keep warm. Stir the rest of the cream cheese into the broth and cook gently for about 5 minutes. Add remaining kitchen herbs, season with pepper and salt.

Our tip: Use bacon with a fine, smoky note!

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