Place the meat between two plastic wrap pieces and pound it out until they are about ¼ inch thickness, using a meat pounder
Chop together garlic and Rosemarie; add wine and olive oil 1 tbsp each
Sprinkle meat with salt and pepper, distribute the garlic mix between 8 slices, roll roulades, and fix with the wooden tooth stick
Cook in a skillet on olive from all sides, creating a brown crust
Add wine and plums, cover, and continue cooking for 15-20 minutes on low heat
Meanwhile, cut the onion into half-rings and cook on olive oil in a separate skillet until golden brown—salt, pepper, and set aside
When the meat is ready, transfer onions into the meat skillet to absorb the juices
Distribute between 8 small plates: one roulade, two plums, and about one tablespoon of onion and juice in each
Serve along with a salad in individual mini-martini-glasses
