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Pork Cutlets, Fried

Pork cutlets may be fried according to the directions given for pork chops, or as follows. Melt two ounces of butter in a saucepan, and stir into it a tea-spoonful of chopped parsley, a tea-spoonful of chopped sage, and a tea-spoonful of finely-minced shallot. Move these ingredients about for a minute, then add a little salt and pepper and two eggs well beaten. Dip the cutlets first into this mixture, then into finely-grated bread-crumbs, and let them stand ten minutes. Melt a little butter in the frying-pan, fry the cutlets in it, and when done enough, serve with good brown sauce in a tureen. Time to fry, fifteen to eighteen minutes. Probable cost, 1s. per pound. Sufficient, one pound for two or three persons.