Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the Swiss chard
To crumb the meat
To fry the meat
How it's done
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To cook the Swiss chard
Heat the butter in a pan. Cook the Swiss chard for approx. 15 mins., stir in the cheese, season with salt.
To crumb the meat
Season the cutlets, toss the meat in the flour in batches, then shake off the excess. Dip the meat in the egg and then in the cornflakes, firmly pressing on the crumb coating.
To fry the meat
Heat the clarified butter in a non-stick frying pan. Fry the cutlets in batches over a medium heat for approx. 3 mins. on each side. Serve the pork with the Swiss chard and lemon wedges.
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