In a large shallow bowl or pie plate, mix the flour, cayenne, and nutmeg. Whisk until combined.
Place the eggs, beaten, in a second dish, and the panko bread crumbs in a third. Create yourself somewhat of an assembly line with the flour first, eggs second, and bread crumbs third. After the bread crumbs, have a parchment lined cutting board or surface where you can place your breaded pork.
Heat about 1/8 of oil in a large cast iron or non-stick skillet over medium-high heat. Season the pork generously with salt and pepper on both sides.
One by one, dredge the cutlets into the flour, egg, and panko bread crumbs. Make sure the cutlets are evenly coated with each when dredging. Then, place them onto your covered surface.
Test the oil temperature by throwing a pinch of bread crumbs into it. If the oil sizzle upon contact, it’s hot enough. At this point, add the cutlets (don’t overcrowd the pan, just add what you can fit allowing some room between cutlets). Cook until the bottom has turned golden brown—this should take about 3-4 minutes. Carefully flip the cutlets and cook the other side until the bottom is golden brown.
Once the cutlets are nice and crispy, and have an internal temperature of 145º F, transfer them to a paper towel-lined plate and season them with a few pinches of salt. Repeat until all of the pork is cooked.
When done, serve the pork with applesauce, the pickled onions and apples, and fresh chopped parsley.