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