Chard cutlets	(4 servings)

• 1 kg big chards
• 8 tablespoons grated Parmesan
• 6 tablespoons breadcrumbs
• 1 egg
• butter
• salt

Preparation method

• Cleanse the chards removing the green leaves, the ends and the filaments

• Cut them into little pieces of 10 cm length and boil in salted water for 10-15 minutes. Drain
• Melt the butter in a Pyrex and lay the chards. In a bowl beat one egg with Parmesan and pour over them. Sprinkle with breadcrumbs.
• Oven for 10 minutes at 180° C.