1 lb. thin veal cutlets (about 8)
1/4 c. vegetable oil
3/4 c. chopped onion
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
1 c. Chablis or other dry white wine
1/2 c. water

Cook cutlets in hot oil 4 minute or until browned. Drain on paper towels; reserve drippings in skillet.

Saute onion, mushrooms, and garlic in reserved drippings. Add flour, salt, and pepper to sauteed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cutlets; cover and simmer 15 minutes. Transfer cutlets to a warm platter; spoon sauce over top. Yield: 4 servings.