Bring milk and butter with 1 tsp. salt to a boil. Drizzle polenta and stirring and simmer until thick.
Pour polenta into a bowl and mix with the yolk.
Wash peppers, dice finely, boil in salted water until al dente, strain, refresh and drain. Mix polenta with parsley and the half of the diced pepper.
Plate meat and season both sides with salt, pepper and caraway powder. Coat two thirds of the cutlets with polenta, roll up tightly and securing with kitchen string.
Fry roulades around and and remove from the pan. Sauté in the same pan the remaining diced peppers, deglaze with beer and pour in the gravy. Add roulades and simmer them covered over low heat about 20 minutes.
Cook broccoli in salted water, strain, and toss in butter. Remove kitchen string and cut roulades into slices. Serve with sauce and broccoli vegetable.