Lay cutlets out on working surface. Top with broccoli, spinach and cheese, divided equally among cutlets. Roll cutlets up tightly and secure with toothpicks.
Melt half of butter in skillet on high heat, brown rolls. Transfer rolls to an ovenproof dish and bake 10-12 min.
Meanwhile, melt remaining butter in skillet and cook mushrooms and garlic. Deglaze with wine. Season to taste. Add demi glace. Stir in cream and simmer gently until sauce is smooth and creamy.
Plating: cut rolls in two, arrange in plates and top with sauce. Garnish with broccoli.
Gives 4 portions.
