Put the flour in a shallow bowl and season well with salt and pepper. Put the eggs in another shallow bowl and beat them lightly. Put the panko in a third shallow bowl and season well with salt and pepper.

Put a large skillet over medium-high heat.

Season both sides of the pork with salt and pepper. Working with one piece of meat at a time, dredge the pork in the flour, coating both sides. Shake off excess then dip the pork into the beaten eggs, allowing the excess to drip off. Finally, lay the pork in the panko, turning and pressing to fully coat on both sides.

Add olive oil to preheated pan. Arrange all 4 pieces of pork in the pan and cook for about 2 minutes per side, or until golden brown. If the pan appears too dry, add more oil.

Meanwhile, in a medium bowl, whisk together the mustard, honey, vinegar, extra virgin olive oil, and salt and pepper to taste. Add the apples, parsley, and scallions then toss to combine.

Serve with the apple salad on top of the pork.