Mix potato starch, salt and pepper. Dip cutlets into this mixture. Pan fry in olive oil for a few minutes on each side. (Alternately, you can generously brush a baking pan with olive oil and bake cutlets, loosely covered, for a few minutes on each side. You might want to put them under the grill for just a few minutes to brown.) The cutlets need not be fully cooked. They’ll be baked further in the sauce. Remove cutlets from frying pan and transfer to a 9- x 13-inch baking dish.

Add a little more oil to the pan and sauté the mushrooms and garlic until slightly browned. Add the wine, lemon juice, chicken stock, seasonings, and a little more salt and pepper to the pan and bring to a boil. Simmer for a minute or two until well blended.

Pour mushroom/wine mixture over the cutlets and bake covered at 350 degrees Fahrenheit/180 degrees Celsius for approximately 20 to 30 minutes or until heated through. (If you baked them originally, then 15 minutes is sufficient). You may want to uncover for the last few minutes to brown the cutlets a bit.

Serve over mashed potatoes, or unaccompanied and garnished with fresh parsley. Drizzle remaining sauce over cutlets. Enjoy the compliments!