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Pound cutlets. Sprinkle with salt and pepper...Spread mustard on 1 side of cutlets. Beat eggs with 4 tsp of oil...Dip veal in flour. Dip in eggs ,then bread crumbs, patting crumbs to make a firm coating. Chill until ready to fry...Melt 2 tbl butter in pan, add onion powder, add brandy and set ablaze ..When flames subside add flour...Slowly stir in stock, add paste, blend well. Add wine and vinegar. Simmer 5-8 min..Add 1 tsp mustad, season with salt and pepper, dash of cayenne and 1 tsp of sugar. Keep sauce warm..Heat 1/4 inch oil in pan and brown cutlets well...Stirremaing 1 tbl butter into sauce and pan with veal cutlets
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