Sauté cutlets in oil 4 minutes or until browned. Drain on paper towels; reserve drippings.
Sauté onion, mushrooms, and garlic in reserved pan drippings. Combine flour, salt, and pepper; add to sautéed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until thickened and bubbly. Add cutlets; cover and simmer 30 minutes or until meat is tender. Transfer cutlets to a warm serving platter; spoon sauce over top, and serve immediately.