Cut the stem chard into 5 cm long pieces and blanch in salted water for 10 min.
After draining, turn the stems first once in flour, then in egg, then repeatedly in flour and egg and then in breadcrumbs on the other side and press smooth.
Fry the breaded chard stems in batches in hot butter fat until golden brown. Drizzle with juice of one lemon before serving.
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