for 4 person

To cook the Swiss chard

25 g	butter
700 g	Swiss chard, cut into strips approx. 1 ½ cm wide
120 g	blue cheese (e.g. Gorgonzola)
½ tsp	salt

To crumb the meat

8	pork cutlet (e.g. loin, approx. 80 g each)
¾ tsp	salt
a little	pepper
3 tbsp	white flour
2	egg, beaten
120 g	cornflakes

To fry the meat

	clarified butter for frying
1	lemon, cut into wedges

How it's done

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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