In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.