Breaded Chops
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Do not fry more than 4 chops at a time.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.
Breaded Chops Baked Potatoes Celery Hearts Creamed Carrots and Peas Lettuce, French Dressing Apricot Whip, Custard Sauce Coffee *Breaded Chops—Wipe and trim mut- ton chops, sprinkle with salt and 166 pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco
Cook this with the app: pantry check, scaling, and the assistant.