Preheat the oven to 350 and line a cookie sheet with aluminum foil.
If needed, butterfly your chicken breasts so you have four thin cutlets. Using the flat side of a meat tenderizer, pound the chicken breasts into even thickness.
In a small bowl, beat the egg. On a large plate, mix together the parmesan, pork rind crumbs, parsley, mustard, garlic and onion powders, salt and pepper.
Heat an enameled cast iron skillet to medium high and put the oil in it. Once it's up to temperature, dip the largest chicken breast into the egg and then into the crumb mixture, making sure to coat each side well. Place it into the skillet. Repeat with the next largest chicken breast until you've finished with the smallest.
Fry the chicken in the oil for about 5-6 minutes, until you see a nice golden brown around the edges. Flip carefully using kitchen tongs on the side of each breast. Cook the other side of the chicken for another 5-6 minutes, then remove from the skillet and place onto the lined cookie sheet.
Put a slice of ham on top of each chicken breast and a slice of Swiss cheese on top of the ham. Place into the oven until the cheese melts, about 8 minutes.
While the chicken is cooking, mix together the mayonnaise, mustard, and Sukrin Gold to make the honey mustard sauce. To serve, either drizzle the sauce over the chicken or put it in individual ramekins as a dipping sauce.
Counting the macros for this recipe is somewhat difficult as you don't use all of the ingredients. I estimated the amount of egg, oil, and crumbs that went into the actual dish, and using those calculations, the macros are 480 calories, 1 gram net carbs, 41 grams protein, and 34 grams fat.