For the juice meat, peel and chop the onion. Chop capers finely. Cut meat into cutlets, salt and pepper, sear in a pan with Rama Bratprofi and put aside.
In the frying fat, lightly sauté the onion, put the meat back in, season with mustard, capers, bouillon cubes and herbs de Provence, add a little water and let it steam until soft.
When meat is soft, remove from pot, add sour cream to juice, mix well and put meat back in.
Spread meat with juice on plates, mix croissants with juice and add to meat.
Preparation Tip:
The juice meat is tasty even without capers, if you do not like capers.
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