Prepare brown gravy as directed.
Meanwhile, melt butter in pan.
Add mushrooms and cook until soft.
Add wine and cook for 5 minutes.
Add brown gravy to mushroom mixture. Set aside.
Pound out pork until thin.
Dredge pork in flour, egg wash, flour.
Fry in oil until golden brown. Remove and place on paper towels to drain.
Cover pork with gravy and squeeze lemon over the top.
Serve with spaetzle or mashed potatoes,.