Preheat the grill plate to 180 degrees.

Peel the onion, cut in half and cut into slices.

Cut the bacon into cubes, roast in a pan, add the onion and butter. Add a pinch of sugar to taste. Add a handful of chopped parsley and pickles cut into strips to the bacon and onion mixture.

Peel the potato, grate it finely, season with salt, pepper and nutmeg.

Heat the butter lard in a pan and beat the schnitzel.

Put the egg, mustard, salt and pepper and sunflower oil in a tall container. Mix slowly with a hand blender from bottom to top to form a mayonnaise. Season to taste with salt, pepper and a little pickle water.

Bake the potato mixture on the grill plate as hash browns with a little sunflower oil.

First pull the schnitzel through the beaten egg, then flour, then breadcrumbs and bake immediately in the pan until crispy.

Remove three fine heart leaves from the lettuce and wash. Make a salad dressing from lemon and oil and use it to dress the lettuce.

Place the rösti on the side of the plates, pile 2/3 of the bacon, onion and cucumber mixture on top, in a triangle with lettuce and schnitzel. Put the rest of the bacon and onion mixture on the lettuce leaf.

Image rights: Wiese Genuss