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.
Fry the chops for about 5 minutes over a high heat, turning them over. Take out, wrap in foil and let it rest.
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.
Season to taste with salt and pepper.
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.
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.