Drain the cream cheese well and cut into four slices. Rinse the spinach, select, blanch briefly in salted water, rinse in iced water and squeeze well.
Heat 1 tsp butter, add spinach, season with salt, pepper and crushed garlic, mix well. Cool spinach well in a baking dish.
Preheat the oven to 170 degrees. Season the beaten cutlets with salt on both sides. Cover with spinach and Edelweiss cream cheese, roll up and tie with kitchen spaghetti. Heat about 2 tbsp oil in a frying pan, brown roulades, cover with aluminum foil and roast in heated oven for 20 min. Put the roulades on a plate, cover with aluminum foil and keep warm in the oven.
Sweat flour in the roast residue, add wine, bring to a boil. Add gravy and cream, stir well, bring to a boil and continue cooking on low heat for about 1 minute. Pour sauce through a sieve, season with salt, beat with hand mixer, mix in kitchen herbs.
Remove the kitchen string from the roulades, cut the roulades into slices and serve with the sauce.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!