To cook the Swiss chard
Heat the butter in a pan. Cook the Swiss chard for approx. 15 mins., stir in the cheese, season with salt.
To crumb the meat
Season the cutlets, toss the meat in the flour in batches, then shake off the excess. Dip the meat in the egg and then in the cornflakes, firmly pressing on the crumb coating.
To fry the meat
Heat the clarified butter in a non-stick frying pan. Fry the cutlets in batches over a medium heat for approx. 3 mins. on each side. Serve the pork with the Swiss chard and lemon wedges.