INGREDIENTS

INSTRUCTIONS

Note: See the "Lemon-Garlic Cream" recipe which is included in this
collection.  Cut the radicchio into quarters through the core. In a
small bowl,  beat the eggs with 1 tablespoon water. Spread the flour on
a plate.  On a second plate, combine the breadcrumbs, cheese, salt and
pepper.  Dredge the radicchio in the flour, shaking off the excess.
Coat  thoroughly in the egg mixture and then lightly and evenly pat
with  the breadcrumb mixture, shaking off any excess. Chill, uncovered,
for  at least 30 minutes to make the coating adhere. In a saute pan,
pour  olive oil to a depth of 1/4 inch and heat. Add the radicchio and
evenly brown over moderate heat. Transfer to paper towels and drain.
To serve, arrange the baby greens on individual plates and place
sauteed radicchio on each plate. Drizzle the Lemon-Garlic Cream and
scatter the chives and fried capers over the top. Serve immediately
while the radicchio is still warm.  Recipe Source: COOKING RIGHT with
John Ash From the TV FOOD NETWORK -  (Show # CR-9628 broadcast
07-23-1996) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  08-07-1996  Recipe by: John Ash  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2094
Calories From Fat: 983
Total Fat: 111.7g
Cholesterol: 671.4mg
Sodium: 7825.1mg
Potassium: 882mg
Carbohydrates: 107.1g
Fiber: 5.5g
Sugar: 8.9g
Protein: 159.3g