Preheat the oven to 350 degrees F.
Place the cutlets between pieces of parchment paper and use a meat mallet to pound the cutlets to about ⅛ inch in thickness.
In a shallow bowl, whisk together the pork rind crumbs, whey, baking powder, Italian seasoning, salt, pepper, garlic and onion powder.
In another shallow bowl, beat the eggs together.
Dip one cutlet at a time into the eggs then breading. Place breaded cutlets on a baking sheet pan while you finish coating the rest.
Heat the oil in a large skillet. Once oil is hot, place 4 cutlets in the pan and fry 2-3 minutes on each side until nicely browned. Remove and fry remaining cutlets.
Pour a half cup of sauce into a 9 by 13 baking dish. Spread it over the bottom. Place 4 cutlets on the sauce. Top with one cup sauce. Sprinkle ¼ cup of grated parmesan cheese over the sauce. Add 4 ounces of shredded mozzarella cheese over the top. Repeat this for the remaining cutlets. Cover and bake 25-30 minutes until sauce is bubbling and cheese is melted. Serve with fresh chopped parsley.