Cut the chicory in half. Boil a little salted water with raspberry vinegar and cook the chicory halves in it until al dente. Flatten and season. Preheat oven to 180 °C.
Let the powdered sugar melt to a golden pearl. Fold in butter and honey, remove from heat and caramelize the chicory halves while tossing.
Evenly distribute small pieces of Gorgonzola on top. Bake briefly in the heated oven.
Flatten the cutlets. Mix pepper, coriander, salt and cornstarch and dust the cutlets with it.
Foam butter and toast the cutlets briefly on both sides.
Extinguish with juice of one lemon and white wine, cook and add clear soup. Add chervil.
Tip: If you don’t like cilantro, you can alternatively replace it with parsley.
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