*Note: Good idea to cook sauce alongside frying meat, as meat will need to be done slowly, only a few pieces of meat at a time*

Meat:
Beat egg. Put egg, flour, and bread crumbs in separate shallow, wide bowls.
Pound meat to 1/4 inch thick using a meat mallet.
Heat skillet with thin coating of olive oil.
Coat pounded meat in flour.
Coat floured meat in egg.
Coat egged meat in breadcrumbs.
Fry on skillet about 3-5 minutes per side.

Sauce:
Saute onion until translucent, add sliced mushrooms, brown for 5 minutes. Add cream of mushroom and half a cup of water. Keep warm, serve over schnitzels.
Add broth and cooking wine (use water if there is none), cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.