Surprise dish (1.1).

Cutlets with savoy cabbage (or savoy cabbage with cutlets).

Take a savoy cabbage, optionally removing the outer leaves, cut it in half and check if it's intact. Slice it into thin strips, but not too thin, and put it in the pot with two or three cloves of garlic (sulmona) peeled, along with a finely chopped onion. Let it stew slowly; the volume will decrease quite a bit. A little trick, at the end “caramelize” it with a bit of brown sugar.
Take slices of meat (piemontese) and coat them in egg, then in quality breadcrumbs (not the pre-packaged ones).
Cook them in the pot with butter and oil. Season with a pinch of salt (from the Himalayas).

Enjoy your listening and bon appétit.