Clean the chard and rinse the stems and leaves thoroughly. Then cut the stems lengthwise 1 to 2 times and cut them into 1cm wide pieces together with the beautiful green leaves.
Sauté the peperoncino in butter on low heat until soft. Add the chard, dust with flour and steam for two to three minutes. Extinguish with soup, season with turmeric and soften the vegetables on medium fire in about ten minutes.
In the meantime, season the cutlets with salt, season with pepper and spread thinly with mustard. Fry in the hot clarified butter for a minute and a half on each side. Transfer to a plate and keep warm.
Extinguish the drippings with white wine and boil until half done. Pour the cream over the vegetables and season with salt and pepper.
To serve, spread enough chard sauce evenly on heated plates and shape the cutlets over it.
Chard: The young, tender chard can be served raw or cooked with the leaves. The slightly earthy flavor of the raw vegetable is quite intense, but it loses a little bit when cooked. The vegetable tastes just as good as a leaf salad: cut the stalks into cubes, sauté in a little oil with garlic and herbs and round off with a dash of mild vinegar. Instead of chard, you can also use cabbage stems in many dishes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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