1. Preheat oven to 350 degrees Fahrenheit and line a baking pan with Gefen Parchment Paper.
2. Place mayonnaise and cornflake crumbs into two separate bowls. Dip cutlets into mayo and then into crumbs. Place on prepared pan and bake in preheated oven for 10 minutes per side.
3. Meanwhile, in a small saucepan, sauté onion in oil until soft. Add mushrooms. Fill mushroom can with water and pour into saucepan. Add wine, salt and pepper and bring to a boil. Remove from flame and pour over chicken.
4. Cover pan with foil and return to oven for another 20 minutes. Uncover and bake an additional 10 minutes.