No. 1778
Pork Cutlets and Chops, Plain and Castillane-Broiled
Cotelettes de Porc Grillees Nature a la Castillane et Cotelettes de Filet
Certainly the best way to prepare pork cutlets is to broil them; when fried they lose their finest qualities. From a small rack cut off six cutlets beat, pare, season and roll them in a little oil, then broil over a good fire for twelve to fourteen minutes, being careful to turn them; trim the handles with paper frills (No. 10), and dress on a very hot dish.
Castillane.—After the cutlets have been prepared and cooked as for the above, dress them on a hot dish and serve with a sauce-boatful of Castillane sauce (No. 443). Prepare chops the same as cutlets, they should be cut from a loin instead of from the rack.