In a wide and shallow dish, thoroughly mix Paleo Baking Flour with salt, pepper, nutmeg, and cayenne. In another wide and shallow dish, mix eggs and water.
Dredge cutlets in flour mixture, then dip in egg mixture, allowing any excess egg to drip off the cutlet. Place cutlet back into the flour mixture and coat thoroughly with flour; place on a clean plate. Repeat with remaining pork cutlets.
Place the breaded cutlets in the refrigerator, uncovered, for 10 minutes. Meanwhile begin heating a large cooking pan and oil over medium heat. Use enough oil to evenly fill the pan at least 1/8-inch deep.
When the oil is shimmering and a little bit of flour sprinkled in the pan begins to sizzle, remove the pork cutlets from the refrigerator. Working in batches as to not crowd the pan, begin frying the cutlets until deep golden-brown, about 3 - 5 minutes per side, and to an internal temperature of 145°F. Remove cooked cutlets to a tray lined with paper towels to drain briefly.
Serve with freshly chopped parsley and lemon wedges.
