2 - 2 1/2 lbs. veal shoulder chops
1/2 c. flour
1 lg. onion
2 cloves fresh garlic (or) 2 tsp. garlic powder
1/2 lb. fresh mushrooms
1 c. Chablis wine
2 tsp. unflavored meat tenderizer
1/3 c. cooking oil
Fresh ground pepper

3 hours before serving place chops in freezer. (Do not freeze solid.) 1 hour before serving trim all bone and fat from partially frozen chops. Split chops edgewise to make 1/4 inch thick slices. Dust slices lightly with meat tenderizer and pound with rolling pin down to half original thickness. Coat both sides of slices with flour, cover with wax paper and refrigerate until ready to use. (This is a must - about 45 minutes.)

Peel and slice onions and separate into rings. Rinse and slice mushrooms. Saute onions and garlic first in small amount of oil and 1/4 cup of wine. When onions are soft and tender, add mushrooms and continue to simmer about ten more minutes. Reduce heat to just keep mixture warm.

In large saute pan, heat remaining oil and wine to medium high temperature. Add veal slices and cook on each side about 4-5 minutes. Liquid in pan will become a rich sauce when done.

Place veal slices with gravy on warmed serving platter and garnish with ground pepper and onion/mushroom mixture. Serve immediately with side dish of angel hair spaghetti (#11) and your favorite pasta sauce. Outstanding when served with crusty hot Italian bread and grated Parmesan cheese. (Not Romano - that's just for the soup.)