Keep all your fresh ingredients ready, the meat, onion sliced, garlic chopped and the mushrooms cleaned and cut into smaller pieces.
Flatten your meat with a meat mallet so that the cutlets get stretched out.
Season your cutlets on both sides with salt and black pepper and keep aside.
Heat up a skillet with the butter and sautee your onion slices soft and translucent.
Add the chopped garlic and mix.
Add the mushrooms into your pan and cook so that the mushroom reduce in size and you can mix the contents of your skillet. The mushrooms will lose a lot of liquids.
Deglaze with the white wine over high heat and stir cook for a minute before taking the heat down to medium.
Now add in the tomato sauce and parsley. Mix and combine.
Pour in your cream and stir cook for a minute or two to incorporate all the ingredients well.
Make some space in the center and place in each cutlet one by one and cover with the mushroom gravy. That way your meat gets to simmer gently over medium heat.
Turn your cutlets in the pan and cook on all sides until they are done. (the cooking process is fast).
Serve hot with spaetzle, noodles or cooked rice.
For the meat, pick veal, pork, turkey or chicken cuts to make the cutlets.
For the mushrooms, pick a variety that you like or whatever you get in your local grocery supermarket. See mushrooms variety suggestions in post. You can use simple button mushrooms too, even the canned ones if you can't get anything else.
You can use plastic wrap between the meat and the meat mallet when smashing the meat flat. That will prevent the meat from ripping. I didn't use it in the video because my veal cutlets were quite strong.