Prepare a crust by combining the breadcrumbs, 1 tbsp. of applesauce, crispy onions, apple and melted butter, set aside. Season the veal chops with sage, salt and pepper. Seal in a hot pan with a spoonful of olive oil for 3 to 4 minutes on each side. Transfer the meat onto a baking tray, and deglaze the pan with the red wine, stir in the stock and espresso, bring to the boil. Set to simmer until the sauce starts to thicken. Add cream, bring to the boil and turn off heat. Brush the veal with the remaining apple sauce and press the crust on top until it sticks. Finish cooking in the oven to your desired cooking temp. Dredge the pecorino cheese into a flat even layer onto a line baking sheet with baking paper , sprinkle with the pink peppercorns and bake until cheese is melted and starts browning around the edges. Remove from the oven and cut into heat shapes, set aside for decoration. Turn the cooked sweet potato to a pan with a couple of spoons of olive oil, season with salt and pepper and all the spices. Serve the crusted veal chops with the spiced sweet potato and the espresso sauce, garnish with pecorino heart.