Fried Chops

Ingredients

• six chops
• one egg
• one teaspoonful salt
• one-quarter teaspoonful pepper
• one-half a pint dried bread crumbs
• Cottolene for frying

Method

1. 1

   Put Cottolene in the frying-kettle about four inches deep, and heat slowly.

2. 2

   Have the chops cut about an inch thick.

3. 3

   Season them with the salt and pepper, then dip them in the beaten egg and roll in the bread crumbs.

4. 4

   When the fat is smoking hot, put in the cutlets, and cook them for six minutes.

5. 5

   After they have been cooking for one minute, set the kettle where the heat is not so great, yet where the fat will be nearly as hot as when over the coals.

6. 6

   Drain the cutlets on brown paper and serve on a hot dish with tomato sauce.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 25. The excerpt below is the record exactly as published.

Six chops, one egg, one teaspoonful salt, one-quarter tea- spoonful pepper, one-half a pint dried bread crumbs; Cottolene for frying

Cook this with the app: pantry check, scaling, and the assistant.