Chicory Milanese with Tomato Salad

Cut chicory in half lengthwise and remove the stem. Cut lemon into wedges. Keep the flour ready on a plate.

Put the water and milk in a frying pan, add the bay leaf and new spice and season with pepper and salt. Place the chicory in the frying pan and bring to the boil briefly. Then drain it in a sieve and flatten it on a board. Beat the eggs with a little bit of milk. Mix the breadcrumbs and parmesan on a plate.

Wipe the frying pan with kitchen paper and heat the clarified butter in it. Turn the chicory in the flour to the other side, drag it through the eggs and then roll it in the breadcrumb/cheese mixture. Bake in the hot clarified butter until golden, turning once to the other side.

Serve with tomato salad and lemon wedges.

Serve with a leaf salad of peeled tomatoes, thin red onion rings and capers, dressed with a simple salad dressing.

Tip: Instead of clarified butter, you can use butter in most cases.

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