For the salad, wash and clean both types of beans and possibly cut them in half. Cook the beans in boiling salted water for 10-12 minutes. Drain and rinse under cold running water. Drain the beans well in a sieve. Clean, wash and slice the tomatoes. Clean and wash spring onions and cut them into fine rings. For the vinaigrette mix lemon juice and honey. Drip olive oil into the vinaigrette. Season to taste with salt and pepper. Mix the beans, tomatoes, spring onions and vinaigrette and leave to stand for approx. 30 minutes.
In the meantime cut off the rind of the toast. Cut the toast into small pieces. Cut the cress from the bed. Wash chives and parsley and shake dry. Remove the parsley leaves. Chop parsley and chives. Grind the toast bread cubes and herbs coarsely in the universal chopper (not too fine, otherwise the mixture will stick together too much, the mixture should still be loose). Grate cheese finely. Mix toast bread mixture and cheese
Wash the meat, dab dry. Place each fillet between 2 layers of foil and beat it a little flatter with a meat tenderizer. Season meat with salt and pepper. Whisk the egg in a deep plate. Turn the cutlets one after the other in flour, egg and the cheese-cheese breading. Heat clarified butter in a large pan. Fry the meat for 4-5 minutes on each side. Remove and arrange on a plate with the bean salad. Sprinkle with cress as desired