Heat tiny bit of olive oil in non-stick frying pan. Dip cutlets into beaten eggs. Dredge with flour. Sautee in pan until golden brown on each side. Take out cutlets as done, drain on paper towels, and place in shallow baking dish. In a bowl, mix cans of gravy with Marsala wine, and then add sliced mushrooms. Pour gravy over cutlets in baking pan. Bake at 350 for about 45 minutes.