PREPARING THE PORK CUTLETS
Slice the pork loin into thin cutlets.
Place them between sheets of plastic wrap and pound both sides with a meat mallet.
Season with salt, pepper, garlic, thyme, and oregano.
Dredge the cutlets in flour, then dip in beaten eggs, and coat with panko breadcrumbs. Place them on a plate and refrigerate for 30 minutes.
Fry on both sides until golden brown.

PREPARING THE SWEET POTATOES
Cut the peeled sweet potatoes into chunks. Place in water and cook until tender.
Add the butter, salt, and ground cinnamon, then mash until smooth.
Serve with the pork cutlets.

PREPARING THE CARAMELIZED APPLES
Melt the butter, add the apples, and cook over low heat for about 4 minutes.
Add the remaining ingredients and let the apples cook slowly until the liquid evaporates and they become slightly caramelized.
Serve with the sweet potatoes and fried pork cutlets.

Serve the pork cutlets with the sweet potato purée and caramelized apples.
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