Stuffed Chicken Wings And Braised Endive

Preparation:

Preparation: Make an incision and remove the end of the chicken wings. Turn the part of meat detached from the bone towards the end of the bone and stuff the wings on the reverse side of the meat with the minced ham and strachitunt. Dip the wings first in the beaten egg and then in the breadcrumbs, repeat the operation three times. Fry the wings in peanut oil. Separately, brown the endive cut into four parts in a pan with extra virgin olive oil. Serve the wings on a bed of braised endive.