Cut eight cutlets out of it of the same shape as mutton cutlets, leaving a little more fat on them.
Season the cutlets.
Dip them in beaten egg.
Bread-crumb them.
Fry in a pan.
Serve with either sauce Robert, poiverade, piquante, or tartare.
Original Text
449. Pork Cutlets.—Choose a small neck, cut eight cutlets out of it of the same shape as the mutton, only leaving a little more fat on it, season, egg and bread-crumb, fry in pan, serve with either sauces Robert, poiverade, piquante, tartare.