Preparation
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_1_M.jpg)
Cut the bacon into strips. Wash the lettuce, spin dry and tear into small pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_2_M.jpg)
Finely grate the Parmesan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_5_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_6_M.jpg)
Add the bacon to the potatoes, fry until crispy and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_7_M.jpg)
Mix the potatoes with the rocket, arrange on plates and serve with the cutlets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000798/000798_step_8_M.jpg)