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Bread-crumbs (Trim the cutlets into a round)

Trim the cutlets into a round shape, and beat them to half an inch in thickness with a cutlet-bat; chop up the thyme (which, when chopped, should fill a saltspoon), also the parsley. Melt the butter, add to it the chopped parsley, thyme, lemon-juice, and a little grated lemon-rind, one egg, pepper and salt to taste, and beat it all up together with a knife. Dip each cutlet into the plate and cover them all over with the mixture; then cover them with bread-crumbs and press the crumbs firmly on with a palette-knife. Fry the cutlets for ten minutes; dish in a circle on mashed potatoes, and serve with rolls of bacon in the centre and brown sauce poured round.