German Schnitzel with Mushroom Gravy

Heat the olive oil over medium-high heat in a medium skilletAdd the butterAdd the garlic and saute for about 1 minute.Add the onion and cook for another 4 minutes, or until translucent.Add the mushrooms and cook until they start to release liquid, about 4 minutes.Add the flour and stir to incorporate.Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.Stir in the mustard, Worcestershire sauce.Season with salt and pepper.Keep warm:Heat the oil in a large, sturdy skillet over medium-high heat.Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about 1/8". Trim any jagged sides, and/or excess fat.Place the flour in one medium-sized bowl.Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.Serve with gravy poured over top and garnished with lemon wedges and parsley.