Veal escalopes a la Lyonnaise with onion and vinegar sauce

Have everything ready: beans pre-cooked, parsley chopped, onions prepared, vinegar measured, meat trimmed and chilled.

Melt up to 30 g butter and add the onions. Cook them first, about 10 minutes, since they need about 15 in all and the meat only 5 or 6.

Heat a little butter almost to noisette. Add the veal steaks, season with salt and pepper and colour them 1 to 2 minutes on each side.

Add the onions to the pan, put the meat on top and coat it with them.

Remove the meat. Let the onions colour and roast a little, then add a little vinegar to catch the pan juices into an instant sauce. Turn off the heat and add parsley.

Plate the steaks, cover with plenty of the onion sauce and some meat juices, add a tomato and a mixed salad with parsley dressing on the side, and finish with parsley.