Pork Cutlets with Mushrooms

Using meat pounder, pound pork chops to generous 1/4-inch (5 mm) thickness; set aside.

In shallow dish, combine bread crumbs, parsley, Parmesan cheese, Italian herb seasoning and half each of the salt and pepper. Pour milk into another shallow dish. Dip each cutlet into milk, letting excess drip back into dish. Lightly press into bread crumb mixture, turning to coat both sides. Place on waxed paper- lined plate.

In nonstick skillet, heat half of the oil over medium-high heat; saut?ushrooms, garlic and remaining salt and pepper until browned and liquid is evaporated, about 8 minutes. Add red pepper and stock; bring to boil. Reduce heat and simmer until liquid is reduced by half, about 5 minutes. In small bowl, whisk cornstarch with 1 tbsp (15 mL) water. Add to pan; cook, stirring, until liquid is thickened, about 1 minute. Stir in basil.

Meanwhile, brush remaining oil over separate large nonstick skillet; heat over medium-high heat. Fry pork, in batches and turning once, until golden and just a hint of pink remains in centre, 2 minutes per side. Serve with mushrooms.