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Brown cutlets in margarine in large skillet, 4 to 5 minutes on each side, until done.
Sauté mushrooms in remaining margarine; set aside with cutlets.
Place apple juice, water, and bouillon in pan.
Scrape well and simmer until liquid is reduced to half.
Mix flour and milk; add to the skillet and bring to a boil.
Add cutlets, mushrooms, salt, and parsley.