Preheat oven to 200º F. Dip medallions into flour (shake off excess). Dip in egg wash and then into panko, padding crumbs so they adhere. Preheat large skillet with oil and butter over medium-high heat and sauté until golden brown on both sides and cooked through. Blot off medallions on paper towel and keep warm in preheated oven.
Wipe skillet of excess grease. Melt butter, add apple wedges and sauté until lightly browned. Remove skillet from heat and carefully flame with brandy. Add concentrate and cream and boil several minutes until lightly reduced to sauce consistency. Season with salt, pepper, and parsley. To Serve: Remove medallions from oven. Plate and top with sauce. Serve with wild rice pilaf and vegetables.