From: The Thorough Good Cook

Entrees: 40. Lamb and Pork Chops

Are both fried in the same manner-either plain, or egged, rolled in bread-crumbs, and, when dished, garnished with slices of lemon or crisped parsley. I have dealt with chops elsewhere, and will only say in this place that, like steaks and cutlets, they should be neatly trimmed when they are not cut into a good shape.

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