Mix the egg, oats and breadcrumbs together in a bowl. Dip the pork in the mixture to coat.
Heat one tablespoon of the olive oil in a pan and fry the pork for 4-5 minutes on each side, or until golden brown.
Meanwhile, gently heat the remaining tablespoon of olive oil in a pan and sauté the apple and butternut for 8-10 minutes or until soft.
Add the cream and wine and reduce to make a creamy sauce.
Serve the pork on top of the creamy vegetables.
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