Pork Roulades with Wild Garlic

For the pork roulades, clean the carrot, wash, quarter lengthwise and boil for 3 minutes. Quench. Pound the pork cutlets, season with salt and pepper.

Spread with goat cream cheese, top with wild garlic, place carrot quarters on top and roll up tightly. Always pin 2 roulades together with a wooden skewer.

Fry on both sides in a pan with the butter, and cook in the preheated oven for another 20 minutes.

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