Combine flour, salt, and pepper; mix well. Dredge cutlets in flour mixture, and brown in oil in a large skillet. Add mushrooms and garlic; cook over medium heat 5 minutes or until mushrooms are tender.
Add tomatoes, wine, and hot sauce, stirring gently. Cover and simmer 45 minutes or until cutlets are tender. Transfer cutlets to a warm serving platter; spoon sauce over cutlets, and sprinkle with minced fresh parsley. Serve immediately.