Garlic potatoes with rocket served with parmesan cutlets

Name: Garlic potatoes with rocket served with parmesan cutlets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 100 g streaky smoked bacon; 1 collar Rocket; 50 g grated parmesan cheese; 75 g Breadcrumbs; 2 Eggs (size M); 7-10 Tbsp black pepper; 8 small pork cutlets (approx. 75 g each); 60 g Garlic butter; 4 TABLESPOONS Oil; 1/2 bunch Parsley; 200 g sour cream (creamy); 7-10 Tbsp Sweet peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
100 g streaky smoked bacon
1 collar Rocket
50 g grated parmesan cheese
75 g Breadcrumbs
2 Eggs (size M)
7-10 Tbsp black pepper
8 small pork cutlets (approx. 75 g each)
60 g Garlic butter
4 TABLESPOONS Oil
1/2 bunch Parsley
200 g sour cream (creamy)
7-10 Tbsp Sweet peppers

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Drain potatoes, drain and let cool. Cut bacon into small cubes. Wash, clean and drain the rocket. Mix parmesan and breadcrumbs in a deep plate. In a second plate, beat the eggs and season with salt and pepper. Wash the meat and pat dry
2
Melt the garlic butter in a pan. Add potatoes and bacon and fry over medium heat until golden brown. Turn escalopes first in egg, then in parmesan crumbs. Heat oil in portions in a frying pan, fry half of the escalopes on each side for 2-3 minutes, keep warm. Fry the remaining escalopes in the same way.
3
Wash parsley, dab dry and chop finely. Mix sour cream with parsley, season with salt, pepper and paprika. Season potatoes with salt and pepper. Roughly chop the rocket and mix into the potatoes, remove from the heat. Serve cutlets with the potatoes. Tue