Trim neatly, pepper and salt, roll in egg and cracker-crumbs and fry in deep cottolene. Lay on a stoneware or metal dish, and cover on both sides with finely grated Parmesan cheese. Set upon the upper grating of a hot oven, for three minutes, or hold a red-hot shovel close above them to melt or crisp the cheese, and arrange upon a bed of spaghetti, boiled tender in salted water, then drained and seasoned with butter, salt, and paprica, or cayenne.

If you like you may pour over the spaghetti, after it is seasoned, enough strained tomato sauce to moisten it well, and then lay the chops in order upon it.