(3 oz each)
1/2 lb of fresh porcini
2 garlic cloves sliced
2 tbsps chopped italian parsley
1/2 cup of all purposed flour for dusting
1/2 cup dry white wine
2 oz unsalted butter
1/2 cup chicken stock
1/2 cup extra virgin olive oil
salt and pepper to taste

In a skillet, on medium-high heat, add the oil. Meanwhile, dust the cutlets in flour and cook them on both sides about 2 minutes each side, set aside and keep warm. In the same skillet, add the sliced garlic, porcini mushrooms, salt, pepper and Italian parsley. Saute for about 2 minutes, add the wine and allow it to evaporate. Add the cutletts back into the skillet and add the chicken stock and butter. Cook for another 4 minutes and serve immediately.