If you buy cutlets that are too think, place pork between two pieces of plastic wrap and pound thin with a meat mallet or a rolling pin. Beat the eggs and put them in a large dish. Put the flour and breadcrumbs into separate plates. If you don’t have cake flour, use 1 ½ cups all-purpose flour and 1/2 cup cornstarch. Dip each cutlet first in the flour, shake to remove excess, and then dip in the egg, and then dip in the panko. Place the breaded cutlets on a sheet pan or large platter.
When all the cutlets are breaded, heat the oil in a deep Dutch oven. Carefully, fry the cutlets, one at a time, turning once so both sides turn golden brown, about 3-4 minutes per side.
When each cutlet is done, drain on paper towels.
I like to put my oven on the lowest setting and put the finished cutlets on a sheet pan and keep them warm in the oven.
When all the cutlets are done, place them on a platter. Toss the sliced apple with lemon juice and spread evenly across the top of the cutlets.