Directions

WIENER SCHNITZEL

  • Veal cutlets may be marinated in a sprinkling of lemon juice for 30 minutes before they are breaded
  • Sprinkle with salt on both sides (wait 30 minutes, even if you chose not to marinate in lemon juice)
  • Measure flour onto a sheet of wax paper or a flat plate
  • Beat eggs and water in wide flat bowl
  • Beat in oil if you are using it
  • Dip salted cutlets lightly into flour on both sides
  • Dip cutlet into beaten egg
  • Let excess egg drip off
  • Dredge cutlets with bread crumbs
  • Let stand at room temperature for 15-30 minutes
  • Heat fat/butter in a large skillet
  • Put cutlets into pan when butter is very hot and bubbling starts to subside
  • Fry first side slowly until golden brown
  • Turn over with spatula or flat turner, do not pierce with a fork.  (allow 4-6 minutes for each side)
  • Place finished cutlets on a platter, pan or sheet of aluminum foil in a 250-275-degree Fahrenheit oven, so they will keep hot while the rest are being fried

WHITE SAUCE

  • Melt butter in a 6-cup saucepan
  • When hot, add minced onion and sauté, very slowly, stirring constantly, until onion is soft and pale yellow
  • Sprinkle flour into butter, stir and sauté, slowly, about 5 minutes or until flour begins to take on a pale yellow colour. If it seems to fry too rapidly, remove pan from heat for a few seconds
  • Pour in cold milk or stock, beating sauce with a wire whisk until smooth and well blended
  • Cover and simmer over low heat for 10 minutes
  • Season to taste before serving with black or cayenne pepper 
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