OVERVIEW

Preparation

• 
  Mix mango chutney, 100 g cream cheese and 1/2 tsp curry. Clean the spring onions, cut into fine rings, stir in and season with salt.
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  Pat cutlets dry, pat flat and season with salt and pepper. Spread evenly with cream cheese, roll up and tie with kitchen twine. Heat clarified butter in a large coated frying pan and fry cutlet rolls in it for about 5 minutes, turning. Deglaze pan with broth and cook, covered, over low heat for about 8 minutes.
• 
  Prepare rice in boiling salted water with coconut flakes, cinnamon and cloves according to package directions. Cut pomegranate in half and scoop out seeds. Wash coriander, shake dry and pluck leaves. Remove cutlet rolls from pan, remove kitchen string. Stir 100 g cream cheese into the sauce. Season with salt and pepper. Arrange rice with cutlet rolls and sauce on plates. Sprinkle with pomegranate seeds and cilantro.