Melt butter in a skillet over medium heat. Add sliced mushrooms and a pinch of salt. Let them sit for a minute or two before stirring to brown.

Stir in the chopped onion and cook until soft. If using garlic, add it for the last 30 seconds.

Stir in tomato paste (if using) and paprika. Cook for about 30 seconds.

Pour in the broth and scrape up any tasty bits from the pan. Add Dijon and Worcestershire if using. Simmer gently.

Mix cornstarch with cold water, then drizzle it into the simmering sauce while stirring. Let it cook for 1 to 2 minutes. Adjust thickness with more broth if necessary.

Set up three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.

Season the meat with salt and pepper. Dredge in flour, dip in egg, and press into breadcrumbs.

Fry in a skillet with enough oil, heated to medium-high, covering about 1/4 inch up the side of the cutlet.

Cook about 2 to 3 minutes per side until golden brown. Drain on a wire rack or paper towels to keep crisp.