Remove peel from potatoes, cut into large cubes. Cook Brussels sprouts in salted water for 15-20 minutes. Add potatoes after 5 minutes. Dry cutlets and cut in half. Cut bacon slices in half as well. Cover each cutlet with a piece of bacon and two sage leaves. Pin with wooden skewers. Fry cutlets in hot oil on both sides for three to five minutes.
season with pepper. Drain vegetables, toss briefly in frying fat. Arrange vegetables with two cutlets each. Serve with lemon wedges.
Preparation : in about 40 min.
Our tip: use bacon with a fine smoky touch!
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