Cook beans in boiling salted water for about 15 minutes. Then drain well in a sieve. In the meantime, cut the onion into rings. Wash the cutlets and pat dry. Cut tomatoes into wedges. Pluck the thyme leaves.
Heat oil in a pan. Fry onion rings until golden brown and remove. Fry the cutlets in the hot oil for about 2 minutes. Season with salt and pepper and turn.
Put onions on the cutlet, pepper and fry until done. Add tomatoes, beans and thyme and fry for 5 minutes.
