Pork Cutlets or Chops II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of pork cutlets or chops cut from the loin that are coated in sage-flavoured breadcrumbs and fried in clarified butter until cooked through and golden brown. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Cutlets or Chops II.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PORK CUTLETS OR CHOPS.
II.
(Another Way.)
798. INGREDIENTS.—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.
Mode.—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. Average cost, 10d. per lb. for chops.
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.
Modern Redaction
Ingredients:
4 pork cutlets cut from the loin
1 egg, beaten
breadcrumbs to cover
salt and freshly-ground black pepper, to taste
1/2 tsp minced sage for every tablespoon of breadcrumbs
clarified butter
Method:
Trim the cutlets then scrape free the top end of the rib bone. Brush all over with egg then combine the breadcrumbs with the sage and season. Drizzle a little clarified butter on the cutlets then coat with a thick crust of the breadcrumb mix.
Heat oil in a pan and when hot add the cutlets and fry until lightly browned on both sides. Remove the cutlets at this point, place in a roasting tin, transfer to an oven pre-heated to 180°C and cook for about 10 minutes to dry.
