Washed and dried mushrooms fried in olive oil, add half of the broth 1 tsp (5 ml) lemon juice, salt and stew under a blanket. Crushed cutlets sprinkled with lemon juice, add salt is sprinkled with pepper and flour and fry in heated butter for five minutes on both sides. Schnitzel is flooded with wine stifle one minute and arrange a warm platter. In a saucepan put the rest of the broth, boil until the sauce thickens, and watered schnitzel. Decorate with chopped mushrooms and parsley.