Pork Cutlets

How to make it

1. 1

   The cutlets are trimmed, pounded lightly, and, if they are very fatty, can be fried without butter in the strongly heated pan; they must be turned often; pepper and salt them when they are done.

2. 2

   Or they can be pounded, peppered, salted, turned in egg and rusk, and fried in lightly browned butter. A little sour cream in the butter after the cutlets are browned does well.

3. 3

   The cutlets are cut from the ribs about 3 fingers wide from the spine. The back fat is cut off first.