Finely chop half of the apple slices. Gently pound loin pieces to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

Firmly press chopped apple into both sides of pork cutlets. Transfer pieces to a plate and chill, covered, for 20 minutes.

Put flour in a large shallow bowl. Lightly beat eggs, cheese and water in another large shallow bowl. Mix together bread crumbs and pinch salt and pepper in a third shallow bowl.

Line a baking sheet with wax paper. Season 1 cutlet with salt and pepper, then dredge in flour, gently shaking off excess. Dip cutlet into egg, letting excess drip off, then dredge both sides of cutlet in bread crumb mixture, pressing gently to help crumbs adhere. Transfer to prepared baking sheet. Repeat with remaining cutlets.

Heat oil in a large skillet over medium-high heat. Add 2 cutlets, reduce heat to medium and fry cutlets, turning once, until golden brown all over and just cooked through, 3 to 4 minutes total (adjust heat as necessary to keep breading from browning too much). Transfer to paper towels to drain. Repeat with remaining cutlets. Serve with remaining dried apple slices.