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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