Breaded chicken cutlet with Romanesco cabbage.

Cabbage Wash the cabbage thoroughly in water mixed with white vinegar. Immerse the whole cabbage in a pot filled with boiling salted water, adding baking soda to keep it green. Cook for 15 to 20 minutes depending on the desired doneness.

In a first plate, pour the flour, in a second, crack the egg, season with salt and pepper, and in the third, put the breadcrumbs. Dredge each cutlet in the flour, then the egg, and finally the breadcrumbs. Sear each side in well-heated oil, then continue cooking on low heat for about 4 minutes on each side.

Serve on warm plates with a wedge of lemon and a slice of romanesco cabbage.

Just like my grandmother, I always add an extra egg, and when all the cutlets have been prepared, I mix the remaining egg with the breadcrumbs.

To finish, I sometimes add a bit of parmesan and herbs, and I get a dough that I cook for 2 minutes on each side. It's very good and it's waste-free...