Wash and coarsely chop the wild garlic. Peel and chop the shallots and sauté in 60 g butter. Add the wild garlic, season with garlic, salt and pepper.
Let the wild garlic fall together in the frying pan, remove from the heat and let cool.
Pat the cutlets, season on both sides with salt and pepper.
Cut the cheese into thin slices. Cover the cutlets with the steamed wild garlic and the cheese, roll into roulades and fix them.
Dredge the roulades in flour and brown them in a saucepan with melted butter on all sides.
Remove the roulades, deglaze the roast residue with wine. Add soup and whipped cream, season with salt and pepper. Put the roulades in again, steam at moderate heat for about 20 minutes until soft.
Cook tagliatelle al dente according to package instructions.
Remove the roulades from the sauce, remove the fixings and keep warm.
Puree the sauce, add the remaining finely chopped wild garlic and leave to infuse for about 2 minutes.
Cut the roulades into slices, arrange on the sauce, serve with the tagliatelle.
Preparation Tip:
Instead of pork cutlets, you can also use chicken cutlets for the roulades. The cheese can also be varied as desired.
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