Veal steak with onions (Zwiebelrostbraten). Austrian cuisine

Ingredients:
4 veal cutlets
2 - 3 onions
200 ml beef stock
50 gr. butter
3 - 4 tbsp. flour
Salt
Pepper
Frying oil

Preparation and serving:
Hammer the cutlets until it's 5 - 6 mm. thick, then flavour with salt and pepper. Powder the cutlets with flour, but only on one side. Pour the oil in a pan and fry the cutlets fith the floured side down for about 5 - 6 min., then turn on the other side. Remove the meat from the pan it before it's completely cooked and leave it beside. Cut the onion in slices, roll in flour and fry in the same pan and oil until it becomes goldbrown and crispy. In a deep pan melt the butter and add 1 tbsp. flour. Add also the stock, bring to boil and add the cutlets. Cook about 5 - 7 min. Serve the cutlets poured with the sauce and covered with the crispy onions. The sauce thickness could be corrected with either water, or flour. The tipical side dish is potato salad. Offer also mustard.