Recipe courtesy of Margret Fluge.
Combine flour, salt, pepper. Dredge cutlets in seasoned flour. In a skillet heat butter and oil. Brown cutlets about 3 minutes on each side. Set aside. Add onions to skillet. Cook until they are tender then add mushrooms. Cook for another 5 minutes. Deglaze with wine and beef stock. Season with soy sauce. Garnish with parsley.