The dredge here is blended oats rather than flour — oats, salt, pepper, oregano and garlic powder in the blender until powdery, then shake the cutlets in a bag with it. It browns like flour does, and it’s gluten-free if your oats are certified.
Don’t skip deglazing with the Marsala. Everything stuck to the bottom of the pan after the mushrooms is where the sauce actually comes from.
The last twenty minutes, covered, with the cutlets back under the sauce, is what makes them tender instead of merely cooked.
In a blender, mix the oats, salt, pepper, oregano, and garlic powder to create the "flour" for dredging the cutlets
Pour blended oat mixture into a resealable bag with chicken cutlets and shake until cutlets are completely coated
Heat large skillet and add avocado oil. Add in fresh garlic and saute until fragrant
Add chicken cutlets to the pan and brown on both sides. Take cutlets out of pan and rest on a paper towel-lined plate so oil can drain
Add sliced mushrooms to the saute pan and cook until browned
Add wine and deglaze the pan. Add in the chicken broth and bring to a low simmer
Reduce heat and add chicken cutlets back into the pan, covering the cutlets with the sauce
Cover pan and let simmer for about 20 minutes