Cutlet with fried egg for bean spätzle

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4.8 4
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. 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. 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. 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. 4

    Season to taste with salt and pepper.

  5. 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. 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.

Nutrition Facts

KCAL
860 kcal
CARBS
43 g
FATS
51 g
PROTEINS
51 g