Wash arugula and spin dry. Finely chop the almonds and mix with breadcrumbs. Whisk the egg with a little cream in a deep Teler. Salt and pepper the schnitzel, first turn in the flour, then in the egg and finally in the almond crumbs. Fry the schnitzel in 3 tablespoons of oil on both sides for about 8 minutes. Drain on kitchen paper.

Whisk vinegar, salt, pepper and 2 tablespoons of oil together well. Mix the rocket with the dressing and distribute on plates. Halve the schnitzel and serve on top. Serve sprinkled with pomegranate seeds and Parmesan slices. Baguette can be served with it if you like.