Season the cutlets with salt and pepper on both sides.
Put a large skillet with a lid over a high flame and heat 3 tablespoons of the oil.
Dredge each of the cutlets in flour, shaking off the excess.
Add the cutlets to the pan and cook for 4-5 minutes, or until nicely browned on one side. Flip the cutlets over and cook for an additional 3-4 minutes. Remove to a plate and tent with foil.
Lower the heat to medium and add the remaining tablespoon of oil.
Add the sliced garlic to The pan. Cook for 30 seconds and add the mushrooms. Cook until the mushrooms have begun to release some liquid, about 3-4 minutes. Then add salt as desired.
Add the wine and broth. Cook until you no longer smell alcohol, about 1-2 minutes.
Add the cutlets, thyme and oregano to the pan. Cook uncovered for an address 5 minutes.