Dice onions finely. Plate escalopes and season with salt, pepper and oregano.
Fry escalopes in oil on both sides and keep warm. Fry onion in the roasting residue light brown, deglaze with soup and gravy and bring to a boil.
Add escalopes and simmer covered over low heat until meat is tender (about 50 minutes).
Peel the cucumber, halve and remove seeds. Cut cucumber and gherkins into same sized pieces.
Fry vegetables and smoked meat in oil and season with salt and pepper.
Serve escalopes with garnish and sauce. Sprinkle with chopped parsley.