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To Bread Chops

Have your butcher cut the chops about an inch in thickness. Beat one egg. After freeing the chops from any adhering bits of fat or bone, dip into the egg and then into finely rolled bread crumbs. Bread crumbs are preferable to cracker crumbs, especially if the bread is made from whole wheat, and slices should be dried slowly in the oven before rolling. When breaded, put the chops carefully into a into a in which the fat is sufficiently hot to give off a blue smoke. .

Brown quickly on one side, then on the other, cover and put the frying-pan on the back part of the stove where the chops may cook through slowly.