1) Cut fillets in 1-inch-thick slices and beat flat.
2) Dredge in seasoned flour.
3) In a frying pan heat butter and fry onion gently over low heat for about 5 minutes.
4) Stir in pork and mushrooms and cook for 5-6 minutes till brown.
5) Add cream and heat till boiling.
6) Take off from and add lemon juice and parsley.
7) Serve with creamed potatoes and buttered broccoli spears.