Peel and finely dice the onions. Clean, wash and slice the mushrooms. Cut ham into strips. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms in it. Add half the onions and fry briefly. Season with salt and pepper. Fold in ham and put aside.
Peel and wash the potatoes and cook in salted water for about 20 minutes.
Wash the meat, dab dry and tap flatter. Mix flour, 1⁄2 tsp salt and 1⁄2 tsp pepper in a deep plate. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in egg and then again in flour.
Heat clarified butter in a large frying pan. Fry the escalopes for about 2 minutes on each side until golden brown. Place them on a baking tray lined with baking paper. Spread the mushroom mixture evenly on top. Grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes.
Tip: Grate cheese on the fine side of the grater directly over the escalopes.
Clean, wash and drain the lamb's lettuce well. Apple wash, quarter, core and finely dice. Mix vinegar, apple, remaining onions, salt, pepper and 1 pinch of sugar. Stir in 3 tablespoons of oil. Mix salad and vinaigrette.
Wash and finely chop the parsley. Drain potatoes and mix with parsley. Remove the cutlets. Arrange everything.