To Bread Chops

Name: To Bread Chops
Ingredients: Have chops about one inch thick; dip into the egg; then into finely rolled bread crumbs; sufficiently hot fat

From Durham cook book ..., 1921

Recipe by Mrs. R. E. L. Skinner.

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 6. The excerpt below is the record exactly as published.

TO BREAD CHOPS. Have chops about one inch thick. After freeing chops from any adhering bits of fat or bone, dip into the egg and then into finely rolled bread crumbs. When breaded, put the chops carefullv into frying- pan in which the fat is sufficiently hot to

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