For the Schnapple Sauce, place ingredients in medium saucepot and bring to boil, reduce heat to medium and cook until a chunky sauce forms. Keep warm; reserve.
Season pork cutlets with salt and freshly ground pepper. Set up a dredging station: In three separate, shallow dishes, place flour seasoned with salt, pepper and ground sage; eggs beaten with a fat pinch of salt, Dijon mustard and milk; and breadcrumbs seasoned with nutmeg. Dredge cutlets first in flour, then egg and then coat in breadcrumbs.
Heat 1/8 inch of oil in very large frying pan over medium to medium-high heat. Fry schnitzel 2 at a time for 2-3 minutes on each side to deep golden; drain on a wire rack.
For the potatoes, wring shredded potatoes out in a clean dish towel. Add dry potatoes to a bowl and separate them with your fingertips. Combine with parsnips and scallions; season with salt and pepper. Add eggs, flour and baking powder and toss to combine.
Heat 1/4 inch oil in a large, wide skillet over medium-high heat. Carefully drop 3-inch mounds of potato cake mixture into the hot oil and gently pat them down to spread them out a bit. Cook to golden and drain on paper towels or a wire rack. Mix sour cream with horseradish and herbs.
For the Fennel and Cucumber Slaw, in a mixing bowl, combine ingredients and chill until ready to serve.
Serve schnitzel with lemon wedges, Parsnip-Potato pancakes with sour cream and horseradish sauce for dipping, and Fennel and Cucumber Slaw alongside.
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