In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.
Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.
Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.
Lightly pound the loin pieces until flat, sprinkle them with salt, pepper and Parmesan cheese and cover with 1-2 slices of Spianata Romana, depending on the size. Create small involtini (rolls).
Put the wheat flour on a plate. Mix breadcrumbs and cornmeal in a shallow bowl. Beat the raw eggs in another bowl.
Roll the involtini first in the wheat flour, then in the eggs and finally in the breadcrumb mixture. Heat the frying oil in a pan or a deep pan and fry the involtini until the breading reaches a golden-brown color, then finish cooking in a preheated oven at 160 ° C for 15 minutes.
Dress the lettuce and cocktail tomatoes with olive oil, white wine vinegar, mustard seeds, salt and pepper, arrange it with the Involtini on plates and serve.