1 lb. thin veal cutlets (8)
1/4 c. vegetable oil
3/4 c. onion, chopped
1/4 lb. fresh mushrooms, sliced
2 cloves garlic, minced
2 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1 c. Chablis (red)
1/2 c. water

Cook cutlets in oil 4 minutes or until browned. Drain on paper towels; reserve drippings in skillet. Add mushrooms, garlic and onions to drippings and saute. Add flour, salt and pepper to sauteed vegetables, stirring well. Cook one 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 and serve. Serves 4.