This is from a recipe card collection called Healthy Meals in Minutes. I got a huge box of these cards at a garage sale dirt cheap, so I'm sorting through the good looking ones to post on here for safe keeping!
Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.