Peel the potatoes and cut into 1cm cubes. Heat 2 tbsp clarified butter in a pan and fry the potatoes over a medium heat for 15 minutes until golden brown, turning regularly.
Cut the bacon into strips. Wash the lettuce, spin dry and tear into small pieces.
Finely grate the Parmesan.
Whisk the eggs in a bowl or on a plate and season with salt and pepper. Mix the breadcrumbs with the Parmesan and spread out in a bowl or deep plate. Spread out the flour on a deep plate or bowl.
Halve the cutlets if necessary. First turn in the flour to coat, tap off the excess, then dip in the eggs and finally in the Parmesan mixture to coat evenly.
Heat the remaining butter in a pan and fry the cutlets over a medium heat for 4 minutes until golden brown on each side. Baste regularly with the fat.
Add the bacon to the potatoes, fry until crispy and season with salt and pepper.
Mix the potatoes with the rocket, arrange on plates and serve with the cutlets.