Quantity for 6 Persons.
- 3 lbs. of pork cutlets
- Salt, pepper
- 1 egg
- 1½ cups grated rolls
- 1 tbsp. of flour
- 1 clove
- ½ bay-leaf
- ¼ small onion
- ⅛ lb. of butter or lard
- 1 cup of water
Preparation: The pork cutlets are pounded, salted and peppered. The egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs, then fried until light brown in hot butter or lard. This will require 15 minutes if they are ½ inch thick; if they are thicker, fry them for 20 minutes and place them on a hot platter.
If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately.
No. 18—CHOPPED PORK CUTLETS.
Quantity for 6 Persons.
Preparation and ingredients are the same as in [No. 17]. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are ½ to ¾ inch thick.
No. 19—STEWED PORK CUTLETS.
Quantity for 6 Persons.
- 3 lbs. pork cutlets
- Salt, pepper
- ½ cup of flour for dipping
- 1½ pts. of bouillon or water mixed with ½ tsp. of meat extract
- 2 cloves
- 1 bay-leaf
- 4 pepper-corns
- ½ sliced onion
- 1½–2 tbsps. of flour
- 1 wineglass Madeira or red wine
- Juice of ¼ lemon
- Butter