Heat tiny bit of olive oil in non-stick frying pan.
Dip cutlets into beaten eggs. Dredge
with flour. Sautee
in pan until golden brown
on each side. Take out cutlets as done, drain on paper towels, and place in shallow baking dish
In a bowl, mix cans of gravy with Marsala wine, and then add sliced mushrooms. Pour gravy over cutlets in baking pan. Bake
at 350 for about 45 minutes.