Garlic potatoes with rocket with Parmesan shred

Name: Garlic potatoes with rocket with Parmesan shred
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

AUTHOR
Antoine Long

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

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
Season potatoes with salt and pepper. Roughly chop the rocket and mix into the potatoes, remove from the heat. Serve the schnitzel with the potatoes