Reference > Farmer's Cookbook > LAMB AND MUTTON > Breaded Mutton Chops
  Pan-broiled Chops Chops à la Signora  
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Breaded Mutton Chops

Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pan-broiled Chops Chops à la Signora  
 
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