Meat Roulades with Potatoes in Creamy Sauce

Whisk the eggs with cream, herbs, and a pinch of salt. Cook an omelet in a greased, preheated skillet. Let it cool, spread a little mayo over it, roll it up, and slice into rounds.

Slice the meat into portion-sized cutlets, pound them out, season with salt, pepper, and garlic. Place the omelet filling on each piece and roll them up into roulades.

Grease a baking dish with butter, arrange the meat roulades, and place sliced potatoes alongside them.

Bake in a preheated oven for 20 minutes.

Take it out, pour the cream over everything, and bake for another 30 minutes.