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Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
Place the flour on a large plate. Season the cutlets with salt and pepper.
Dredge (coat) the cutlets with flour and shake off excess.
In a large saute pan, heat the oil over medium-high heat.
When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
Discard oil from the pan. Reduce heat to medium and add the butter.
Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
Add the mushrooms and 2 tbsp of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
Add the brown sauce and the remaining 2 tbsp of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
Taste, and season with more salt and pepper, to your taste. We usually add another ½ tsp of each. ⅛
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.