Rinse salt cutlets under running water and dry. Marinate with pepper, salt, soy sauce and a little juice of a lemon, sprinkle heartily with rice flour and roast in olive oil until crispy pink. Arrange salt cutlets on serving platter and keep warm.
In the remaining olive oil, fry the bacon strips until translucent, add the cleanly cleaned Eierschwuemmli. Season with a little salt and pepper, extinguish with white wine and cook completely. Add the heavy cream and chopped basil, reduce to the desired consistency and season.
Serving tip: Serve with young long-grain rice or peeled potatoes.
Our tip: Use bacon with a subtle smoky note!
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