Cutlet with fried egg for bean spätzle

Name: Cutlet with fried egg for bean spätzle
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 20 g Bacon cubes; 100 g fresh egg spaetzle (refrigerated shelf); 1 (approx. 150 g) discharged chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 150 g kidney beans; 1 Onion; 1 TABLESPOON Butter; 2 stem(s) flat leaf parsley; 1 egg (size M); 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

20 g Bacon cubes
100 g fresh egg spaetzle (refrigerated shelf)
1 (approx. 150 g) discharged chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
150 g kidney beans
1 Onion
1 TABLESPOON Butter
2 stem(s) flat leaf parsley
1 egg (size M)
7-10 Tbsp freshly ground pepper
7-10 Tbsp Aluminium foil

Directions

1
Leave the bacon in a pan without fat until crispy. Add spaetzle and fry for 6-8 minutes. Remove from the pan and keep warm. Wash the meat, pat dry and season with salt and pepper. Heat 1 tbsp. oil in the frying fat.
2
Fry the chops for about 5 minutes over a high heat, turning them over. Take out, wrap in foil and let it rest.
3
Wash and clean the beans. Cook in boiling salted water for 8-10 minutes. Peel and finely chop the onion. Drain the beans and let them drain well. Heat butter in a pot. Brown the onion in it and add the beans.
4
Season to taste with salt and pepper.
5
Wash the parsley, dab dry, remove the leaves and cut into fine strips. Heat 1 tablespoon of oil in a frying pan. Fry the egg in it at medium heat for about 3 minutes. Season with salt and pepper.
6
Mix parsley into the spaetzle. Arrange spaetzle, beans and cutlet on a plate. Place the fried egg on the cutlet. Sprinkle with ground pepper if necessary.