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Pork Cutlets or Chops II

Another way.


  • loin or fore-loin of pork
  • egg and bread crumbs
  • salt and pepper to taste
  • to every tablespoonful of bread crumbs allow 1/2 teaspoonful of minced sage
  • clarified butter


Cut the cutlets from a loin, or fore-loin, of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying-pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.

Time: From 15 to 20 minutes.

Sufficient: Allow 6 cutlets for 4 persons.

Seasonable from October to March.

Note: The remains of roast loin of pork may be dressed in the same manner.


The Book of Household Management (1861).


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