Combine the salt, sugar, and water in a small saucepan. Bring to a gentle simmer, stirring to dissolve the salt and sugar. Add the vinegar and turn off the heat. Let the mixture cool. Once cooled, add the apples and the red onion. Let it sit for about 30 minutes to an hour before serving.
Bring a large saucepan of salted water to a boil and add the potatoes. Bring the water back up to a boil, then cook for 15-20 minutes or until the potatoes are tender. Drain the potatoes in a colander, then leave to steam dry for 3-4 minutes.
Add the oil and garlic to a saucepan over medium heat and gently sauté until the garlic is golden. Add the butter and stir until melted, then add the cream and warm through. Use a masher to mash the potatoes, adding the cream mixture at intervals until smooth and creamy. Keep warm until ready to serve.
Place each pork chop or steak between two sheets of cling film and pound gently with a meat mallet or rolling pin until they are about 1⁄2 cm thick.
Place the flour and sage into a bowl, add a pinch of salt and pepper to season and mix. Add the whisked egg and breadcrumbs to two separate bowls. First, dredge the pork cutlets in flour, ensuring that they are thoroughly covered, and then shake off any excess. Next, dip the cutlets into the beaten egg, letting any excess drip away, then place them into the breadcrumbs and coat them thoroughly. Give each cutlet a slight shake to remove loose breadcrumbs, then place it onto a wire rack/tray.
Heat the oil in a frying pan until hot. Fry two schnitzels on each side for 3-5 minutes until golden brown is cooked through. Remove and drain any excess oil on a plate lined with a paper towel and fry the remaining two cutlets. Keep warm in an oven or air fryer set to 50 C.
Serve the crumbed pork schnitzels on a bed of creamy mashed potatoes, topped with apple and onion pickle. If using, garnish with radishes and microgreens.
