A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Prepare the chops by trimming off all extra fat and skin, season them with salt and pepper
dip each chop in beaten egg, then in rolled cracker or bread crumbs; dip again in the egg and crumbs, and so on until they are well coated with the crumbs
Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers
Drop into this hot lard the chops, frying only a few at one time, as too many cool the fat
Fry them brown, and serve up hot and dry on a warm platter
Modern guidance to help you succeed with this vintage recipe
The double-breading technique creates a protective barrier that seals in juices while developing a crispy, golden crust. Deep-frying in hot lard (around 365°F) causes rapid moisture evaporation from the coating, creating a crispy texture while the Maillard reaction produces rich browning and flavor. Frying in small batches maintains oil temperature, ensuring even cooking and preventing the crust from absorbing excess grease, which would make it soggy rather than crisp.
Chops can be breaded up to 4 hours ahead and refrigerated uncovered on a wire rack. This actually improves the coating by allowing it to dry slightly, which results in better adhesion and crispiness during frying. Bring to room temperature before frying.
Store leftover fried chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 10-12 minutes to restore crispiness. Do not microwave, as this will make the coating soggy.
AI-generated tips from Chef Cecil's culinary database
Chops can be breaded up to 4 hours ahead and refrigerated uncovered on a wire rack. This actually improves the coating by allowing it to dry slightly, which results in better adhesion and crispiness during frying. Bring to room temperature before frying.
Store leftover fried chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 10-12 minutes to restore crispiness. Do not microwave, as this will make the coating soggy.
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