Veal Scallopini

• 8 (1/4-inch-thick) veal cutlets
• 1/4 cup vegetable oil
• 3/4 cup chopped onion
• 1/4 pound fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Chablis or other dry white wine
• 1/4 cup water

1. Saute cutlets in oil 4 minutes or until browned. Drain on paper towels; reserve drippings.
2. Saute onion, mushrooms, and garlic in reserved pan drippings. Combine flour, salt, and pepper; add to sauteed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until thickened and bubbly. Add cutlets; cover and simmer 30 minutes or until meat is tender. Transfer cutlets to a warm serving platter; spoon sauce over top, and serve immediately.

veal cutlets, vegetable oil, onion, mushrooms, clove garlic, flour, salt, pepper, chablis, water

Taken from www.myrecipes.com/recipe/veal-scallopini (may not work)