Combine all of the coating ingredients in another small bowl.
Heat the oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side for very thin cutlets. Remove to a paper towel lined plate and keep warm.
For the sauce:
Add the butter, bourbon, sweetener and apples to a small saucepan and cook over medium heat for about 2 minutes until the butter is melted and bubbling and the apples are starting to soften. Remove from the heat and whisk in the sour cream and mustard until fully combined with a creamy texture. Stir in the parsley and serve with the warm pork cutlets and my Red Cabbage, Mint, and Granny Smith Apple Slaw.
Approx. nutrition info per serving: 332 calories, 18g fat, 3g net carbs, 30g protein