1.Trim top and base of nashi; discard ends. Slice each nashi, crossways,into quarters. Heat butter in large frying pan; cook nashi, in batches, about 2 minutes or until just tender and browned. Remove from pan; cover to keep warm.
2.Heat combined oils in same pan; cook cutlets, in batches, until browned both sides. Remove from pan; cover to keep warm.
3.Add stock, mirin, vinegar and garlic to same pan; bring to the boil. Reduce heat; stir in mustard, cream and any juices from resting cutlets. Simmer about 2 minutes until sauce thickens slightly.
4.Serve cutlets with nashi slices and sauce; sprinkle with mint.
If shiso leaves are unavailable, substitute them with basil leaves.Note