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Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the sea salt.
Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Working one at a time, dredge each cutlet in flour and shake off the excess, dip in the egg until fully coated, then press into the breadcrumbs on both sides until evenly covered. Set on a wire rack over a baking sheet.
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