Chard stalk cutlets are a real delicacy, tasty, cheesy, rich, and not fried, as they are baked.

Very simple to prepare and inexpensive.

Chard stalk is already tasty on its own; for instance, I love it boiled and seasoned only with butter and parmesan, and when prepared this way, it becomes absolutely irresistible for both adults and kids.

They are first boiled and then breaded in egg and breadcrumbs, and then stuffed with ham and cheese.

This vegetable is available almost all year round and also grows wild in the countryside.

They are very rich in minerals and vitamins, especially vitamin A, which promotes skin and eye health. They have diuretic properties and are excellent antioxidants.

Before we see the simple procedure, I also recommend these recipes

Difficulty: Easy
Cost: Inexpensive
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Chard Stalk Cutlets

12 chard stalks
10 slices mozzarella
6 slices cooked ham
1 egg
as needed breadcrumbs
as needed fine salt
as needed extra virgin olive oil

Tools

2 Plates
1 Baking Tray
Parchment Paper
1 Pot
1 Colander
6 Toothpicks

Steps to Prepare the Chard Stalk Cutlets

To prepare these delicious chard stalk cutlets, start by cleaning the chard, keeping only the stalk. The leaves can be used for other recipes.

Wash the stalks and cook them for about ten minutes in a pot with plenty of water or steam. Once cooked, drain them and let cool. Meanwhile, in a shallow plate, beat an egg with a fork or a hand whisk, along with the salt, and in a flat plate pour the breadcrumbs.
Then, individually bread each stalk, first in the beaten egg and then in the breadcrumbs.
Line a baking tray with a sheet of parchment paper and place the breaded slices spaced apart.
Then, fill them with mozzarella slices; I used mozzarella for pizza, covering the entire surface. I used 12 slices, but the quantity is indicative, as it depends on the length of the stalk.
Then add a slice of cooked ham, folded over itself.
Cover each with a breaded stalk and secure with a toothpick. Drizzle with extra virgin olive oil and a sprinkle of fine salt, and bake in a static oven at 392°F for about 10 minutes. In an air fryer at 356°F for about 5-6 minutes.
Once cooked, remove the toothpicks and serve hot with the cheese melting and… enjoy!