Golden Brown Cutlets with Chard and Carrots

A great spinach recipe for every taste:

Clean chard, rinse. Cut stems into pieces and leaves into strips (clean and rinse spinach only). Peel carrots, onions and garlic clove. Rinse carrots. Cut carrots and garlic into slices, onions into wedges.

Blanch chard briefly in boiling hot salted water. Rinse and drain.

Mix egg. Mix Parmesan and breadcrumbs. Season cutlets. Roll cutlets in flour to start, then in egg, and finally in cheese and breadcrumb mixture on the other side. Brown almond kernels in a large frying pan, remove. Heat oil in frying pan. Fry cutlets in it for 4-5 minutes on each side.

Heat fat. Sauté garlic and onions. Add carrots and sauté. Add 6 tbsp water and clear soup. Cover and sauté until tender, about 6 min. Add chard, sauté another 2 min. until tender. Mix in crÞme fra¯che. Season to taste with salt and freshly ground pepper.

Arrange vegetables and cutlets. Sprinkle with almond kernels. Garnish with lemon and parsley if desired. Serve with boiled potatoes.

Drink: cool beer or apple juice spritzer.

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