Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Dab cutlets dry and cut into small cubes. Halve bacon slices crosswise. Put cutlet cubes, bacon and olives alternately on wooden skewers. Cover and put aside.
Drain potatoes, rinse with cold water and peel. Leave to cool a little. Clean, wash and slice the tomatoes. Peel and finely chop the onion. Mix vinegar and mustard. Season with salt, pepper and sugar. Stir in 6 tablespoons of olive oil. Pluck basil leaves from the stalks. Cut potatoes into slices. Mix with tomatoes, onion, basil and vinaigrette.
Stir in 6 tablespoons of olive oil. Pluck basil leaves from the stalks. Cut potatoes into slices. Mix with tomatoes, onion, basil and vinaigrette. Fry the escalope skewers in the remaining oil while turning for about 8 minutes. Season with salt and pepper. Serve hot or cold with potato salad