Cut pork crosswise into 12 slices; pound to 1/4-inch thick. Dust pork lightly with flour.

In medium bowl, combine egg and water. Dip pork into egg mixture, then into bread crumbs.

In large skillet, heat 2 tbsp oil over medium heat. Sauté 6 pork pieces until golden brown, about 3 minutes per side. Repeat with remaining 2 tbsp oil and pork.

Remove pork from skillet; keep warm.

Prepare couscous according to package directions; set aside.

In same large skillet, melt butter; sauté mushrooms 3 minutes.

Stir in 2 tbsp flour; cook until flour is very lightly browned. Gradually stir in broth, wine, thyme and pepper.

Bring to a boil over high heat.

Reduce heat to low; simmer 1 minute.

Add milk; simmer until thickened, stirring constantly.

Spoon mushroom sauce over pork. Serve with couscous.