In a bowl, combine the apples and celery. Drizzle with the vinegar and honey, and toss to incorporate. Add the tarragon and mint, and toss, and then season with salt, to taste.
For the schnitzel:
Put the flour, eggs and panko in 3 separate dishes. Lightly dredge the cutlets, coating both sides, 1 at a time, in the flour. Shake off the excess flour. Dip the floured cutlet in the beaten egg mixture, and allow any excess egg to drip off. Then, bread the cutlet in the panko bread crumbs. Repeat the process with the remaining cutlets.
In a nonstick saute pan, heat the vegetable oil over medium-high heat. Panfry the pork cutlets, 1 at a time. Once the first side of a cutlet has achieved a golden brown color, flip the schnitzel and fry on the second side until the pork has cooked through, approximately 10 minutes each.
Remove from the heat and season the cutlets with salt, to taste. Serve the cutlets with the apple salsa.