Breaded chard stalks

INGREDIENTS
1 bunch chard stalks, white parts only; I used leaves for pizzoccheri
2 eggs
Italian '00' flour
Breadcrumbs
Salt
Groundnut oil
Almost nothing is wasted in the kitchen: this leftovers recipe is delicious. I take a good bunch of chard.

I remove the base and white stalks, reserving green leaves for pizzoccheri.

I wash in a bowl.

I remove fibres with a small knife.

I boil stalks in salted water until tender.

I drain and dry on kitchen paper to remove all water.

I pat dry and rest covered.


I prepare flour on a plate, 2 eggs beaten with a little salt on another, and breadcrumbs on a third, as for Milanese cutlets.

I coat stalks in flour.

Then beaten egg.

Then breadcrumbs, pressing well.

I prepare them all.

I fry in hot groundnut oil in a wide pan in one layer, turning when golden.

I brown the other side, drain on kitchen paper, add a little salt and serve immediately while crisp.

An excellent side that will surprise you!