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In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
With a rolling pin, flatten the cutlets between two sheets of plastic wrap to get two 30 x 13-cm (12 x 5-inch) rectangles. Remove the plastic wrap on top and rub the entire surface of the cutlets with the curry powder. Season with salt and pepper. Place the plastic wrap back on the cutlets.
Turn the cutlets upside down so that the curry rubbed surface is down on the counter. Remove the plastic wrap on top and spread the stuffing on the widest end. Roll into two 30-cm (12-inch) long by 5-cm (2-inch) in diameter cylinders. Close each cylinder by twisting and tying the two ends of the plastic wrap, then cover again in plastic wrap.
In a saucepan, bring the broth to a boil. Poach the rolls in the broth for 30 minutes.
Remove from the pan and keep the broth for another use. Let cool the rolls then refrigerate.
To serve, unwrap the chilled rolls and cut into 1-cm (1/2-inch) thick slice.
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