To Broil or Fry Pork Cutlets

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the cutlets
For coating (optional)
For frying
For serving
Instructions (10)
  1. Cut the pork loin about half an inch thick into neat forms, trimming off fat if desired.
  2. Dredge the cutlets with pepper or cayenne.
  3. Broil over a clear, moderate fire for 15 to 18 minutes.
  4. Sprinkle with fine salt just before serving.
Optional Coating for Broiling
  1. For broiled cutlets, dip them in egg (with a little clarified butter added, if desired).
  2. Then dip them into bread-crumbs mixed with minced sage.
  3. Finish cooking in the usual way.
Frying Method
  1. For fried cutlets, flour them well.
  2. Season them with salt and pepper first.
  3. Serve with gravy in the pan or with sauce Robert.
Original Text
TO BROIL OR FRY PORK CUTLETS. Cut them about half an inch thick from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it when it is not liked; dredge a little pepper or cayenne upon them, and broil them over a clear and moderate fire from fifteen to eighteen minutes: sprinkle a little fine salt upon them just before they are dished. They may be dipped into egg and then into bread-crumbs mixed with minced sage, and finished in the usual 252way.[83] When fried, flour them well, and season them with salt and pepper first. Serve them with gravy in the pan, or with sauce Robert. 83.  If broiled, with the addition of these a little clarified butter must be added to the egg, or sprinkled on the cutlets.
Notes
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