Turkey Roulades Stuffed with Vegetables

Peel garlic and chop finely. Rinse mint, shake dry, pluck off leaves and set some leaves aside for garnishing. Chop the rest and mix with garlic and cream cheese. Season with lemon juice, salt and pepper. Rinse spinach and spin dry. Rinse and dry scallions, chop 2 scallions roughly, quarter lengthwiseand cut into long pieces the rest of scallions. Rinse and pat dry cutlets, pound flat, if necessary. Spread cream mixture, spinach and roughly chopped scallions on top of cutlets and roll up. Secure with toothpicks. Season with salt and pepper. Heat oil in a pan and cook roulades until golden brown on all sides. Remove from pan and keep warm. Saute scallions in the same pan, season with salt, cayenne pepper and paprika and deglaze pan with broth. Return meat to the pan and simmer, covered, for about 10 minutes.