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 crumb. 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 a time, as too many cool the fat. Fry them brown, and serve them up hot and dry, on a warm platter.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)