radicchio, cut in half and chop
into 1/8-inch julienne
. Place radicchio in a large mixing bowl, add eggs
, bread crumbs, flour and Parmesan cheese
and stir to mix. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve.