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Pork Cutlets

Pork cutlets are best taken from the neck or fore loin of small, dairy-fed pork, not very fat. They should be neatly trimmed, the chine bone removed, and the end of the bone bared about in inch. The skin should be scored at regular intervals, and the cutlets flattened with a cutletbat, and then broiled or fried according to the directions given in the following recipes.