Pork Cutlets

Ingredients

• 4 pork cutlets, about 1 inch thick
• Salad oil for frying
• Sauce Robert or gherkin sauce
• 1 onion, sliced
• Parsley, chopped
• 1 bay leaf
• Pepper, to taste
• Coarse sea salt, to taste
• Butter
• 3 bay leaves
• 3 slices of lemon
• Thyme, chopped
• 4 leaves of sage
• 1 blade of mace
• 8 allspice berries
• ⅓ cup white wine
• 1 egg
• Bread crumbs
• Flour
• Mustard, to taste

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Trim the pork cutlets neatly and broil them on a grill until cooked.

2. Alternatively, fry the cutlets in salad oil and serve with Sauce Robert or gherkin sauce.

3. For a marinade, combine oil, sliced onion, parsley, bay leaf, pepper, and salt; marinate the cutlets for 4 hours.

4. Fry the marinated cutlets in the marinade and serve with tomato sauce.

5. In a frying pan, melt butter and add bay leaves, lemon slices, parsley, thyme, sage, mace, allspice, and white wine.

6. Add the cutlets, cover, and cook until two-thirds done; then remove, dry, dip in egg, and coat with bread crumbs.

7. Fry the breaded cutlets quickly and serve with the sauce thickened with flour, butter, and mustard.