Breaded Chops
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Breaded Chops
Trim and flatten, sprinkle with salt and pepper, dip in egg and then in cracker-dust and fry to a fine brown in deep boiling fat. Drain and serve dry and hot.
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