Serves 4-6 Ingredients: 1 kg veal fillets (round cut) 1 onion (thinly sliced in rings) Juice of 2 lemons 1 tsp plain flour 1 tbsp Dijon mustard 300 ml pouring cream 2 tsp fresh chives (finely chopped) 2 tsp parsley leaves (finely chopped) 1 tbsp olive oil + 1 tbsp butter Salt + pepper + dried thyme Method: Heat a large skillet on high. Add oil and butter. Add fillets in batches to slightly brown on both sides. Remove onto a plate and cover. Add onion slices. Stir until slightly caramelised. Season. Add flour and stir to combine. Add lemon juice, mustard, veal and boiling water just enough to cover contents. Bring to the boil. Cover and lower heat to low. Leave to cook until veal is done, adding hot water in small amounts, when needed. Stir in cream. Bring to the boil, then remove from heat and stir in chives and parsley. Serve with rice or buttered pasta with grated Parmesan.