(Recipe #115, page 105)
To make 4 cutlets, take a pound of meat from the neck of a young pig and chop it very fine with the necessary salt and some pepper. Divide it into four parts, shape it into cutlets, and score the surface of each slightly to help the breading adhere.
Then beat 1 egg with a tablespoon of water (enough for 6 cutlets), get a large quantity of dried, crumbled crusts of wheat bread or grated stale wheat bread, heat butter or suet made according to the directions in section I, no. 54, very hot, dip the cutlets on both sides in the egg, turn them in the bread crumbs, and fry them quickly on both sides for a few minutes until they are golden brown, moving them about frequently to prevent them from scorching.
Take them quickly off the heat as soon as they are no longer rare inside, so that they remain moist; longer frying will dry them out. Such cutlets go very well with the finest vegetables as well as with potato dishes. You may also serve a gravy made of meat extract with capers, anchovies, and the like with the cutlets and drizzle lemon juice over them.
Translated by David Green.