Place the flour, eggs, and panko in separate shallow bowls. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.