For the onion roast, cut the onion into fine rings and fry in hot oil until swimmingly crisp. Remove with a slotted spoon and drain on kitchen roll.
In the meantime, pound the meat, score the edges and season with salt and pepper. Dip one side in flour and place this first in a frying pan heated with oil.
Brown on both sides, remove from frying pan and keep warm. Pour soup over the roast residue, melt butter in it and thicken a little with flour if necessary.
Put the meat repeatedly into the sauce and let it stand for about 5-10 minutes. Arrange on a plate, sprinkle with onion rings and pour sauce over.