half an hour, simply pound pork cutlets, season with salt and pepper, cover each with a layer of cheese and ham. Roll up the coated cutlets and pin them with small metal skewers. Turn the roulades in flour to the other side, fry briefly in hot oil. Pour in beef broth, add 4 slices of sliced cheese cut into small pieces into the saucepan (this way the sauce will be nice and plump) and cook for 25 minutes. Later take the roulades out of the pot and refine the sauce with sour cream. Cut the roulades into slices and serve.
For the long grain rice:
Spike the onion with the cloves. In a saucepan, sauté the long grain rice in a little light butter until translucent, pour in the beef broth and add the onion. Bring to a boil and simmer at a low temperature with the lid closed for about 15 minutes until tender. Before serving, sprinkle the long grain rice with chopped chives.
Our tip: Always use fresh chives if possible!
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