Sicilian fried cutlets with Puntarelle alla Romana

Preparation:

Preparation: Flatten the veal slices with a meat tenderizer, stuff them with the slices of ham, the flaked ricotta cheese and some sage leaves. Form rolls, close them with wooden toothpicks, dip in the flour, in the beaten egg and then brown in a pan with some oil and the shallots. On the side, season the puntarelle with emulsified oil with anchovy fillets in oil and a pinch of salt. Accompany the cutlets with chicory.