• Lightly season the fresh pork cutlets with salt and pepper.
• Whip the eggs and pour into a container suitable for drenching the cutlets in the egg.
• Combine flour and Panko crumbs on a sheet of wax paper or parchment large enough to contain the crumbs with some space to spare.
  
• Lightly season the crumbs with a pinch of salt.
• Dip the cutlets, one at a time into the egg mixture then lift the cutlet from egg into the crumb mixture pressing the crumbs into the cutlet so the crumbs encase the meat completely. Press with your whole hand.
  
• Cover and refrigerate the cutlets for at least 15 minutes or overnight. They may be prepared and refrigerated the day ahead of the saute' process.
• Heat olive oil in a heavy bottomed skillet until a crumb dropped into the oil sizzles.
• Depending on the size of your skillet, drop one or both cutlets into the oil and set your timer for 5 minutes. Check the browning process at 4.5 minutes or until the crust is evenly toasted and brown then flip the cutlet and again saute' for 4.5 or 5 minutes.
  

Spicy Beer Mustard and Horseradish Sauce

• Drain excess oil from the saute' skillet.
• Add 1/2 cup water or chicken broth and bring to a boil, scraping the bottom for the crumbs and bits of flavor. Reduce the liquid by boiling for 3-4 minutes.
• Add the cream, Spicy Beer Mustard and Horseradish - blend, simmer and stir with a wire whip or wooden spoon until the consistency is creamy and to your desirable consistency. If too thick, add more cream. If too thin, simmer longer to reduce the liquid.
  
• Finish with the finely chopped tender herbs and serve hot.