Cutlet à la Holstein with beans & spaetzle

Name: Cutlet à la Holstein with beans & spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g green beans; 1 Onion; 7-10 Tbsp salt, pepper; 75 g Bacon cubes; 500 g fresh spaetzle (refrigerated shelf); 4 released pork chops (approx. 150 g each); 2 TABLESPOONS Oil; 4 Eggs; 1 TABLESPOON Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Taste knows no boundaries: The North serves cutlet with fried egg, and the South contributes hearty Spätzle with bacon

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g green beans
1 Onion
7-10 Tbsp salt, pepper
75 g Bacon cubes
500 g fresh spaetzle (refrigerated shelf)
4 released pork chops (approx. 150 g each)
2 TABLESPOONS Oil
4 Eggs
1 TABLESPOON Butter
7-10 Tbsp Aluminium foil

Directions

1
For the beans clean and wash the beans. Peel and finely chop the onion. Cook the beans in boiling salted water for about 10 minutes.
2
For the spaetzle, meanwhile, fry the bacon in a large pan without fat until crispy. Add the spaetzle and fry for about 10 minutes.
3
For the chops, wash the meat, dab dry and season with salt and pepper. Heat the oil in a second pan. Fry the chops for about 5 minutes on each side. Remove, wrap in foil and let rest. Fry the eggs in hot frying fat until they are fried. Season with salt and pepper.
4
Drain the beans and let them drip off. Heat butter in a pot. Sauté onion in it. Swivel the beans in it. Season to taste with salt and pepper. Arrange everything.