Breaded Chops and Cutlets
From Twentieth century home cook book, 1905
Serves 1
Ensure the meat is tender and lean.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 155. The excerpt below is the record exactly as published.
Breaded Chops and Cutlets. — The meat must be tender and lean. At least the fat should not be eaten. They are prepared by dipping the chop into melted butter, or better, the beaten yolk of egg, to which is added a very little melted butter. Sprinkle with fine crumbs of stale bread
Cook this with the app: pantry check, scaling, and the assistant.