For the stuffed chicken cutlets in strudel dough, peel and press garlic. For the filling, mix minced meat with crème fraîche, garlic, nutmeg, salt and pepper.
Fry the cutlets quickly in butter, add salt and pepper and let them cool down a bit. Preheat oven to 180°C.
Wash and finely chop parsley, sprinkle on meat and coat with stuffing. Roll up tightly and wrap each with three bacon sheets.
Cut strudel pastry sheets into quarters, place cutlets on top, wrap and place on a baking sheet lined with parchment paper.
Brush the stuffed chicken cutlets in strudel dough with beaten egg and bake for 30 minutes.