Use freshly cured green bacon. Cover the piece of bacon with cold water. Bring to the boil. If the bacon is salty, throw out the water and start again; you may need to do this twice or in extreme cases three times. Boil for approximately 30 minutes or until it is three-quarters cooked. Remove the rind and trim away any surplus fat. Slice into chops 1–2cm thick. Dip in seasoned flour, then in beaten egg and milk, and finally coat with white breadcrumbs. Heat clarified butter and oil in a heavy frying pan; fry the chops gently until they are cooked through and golden on both sides.
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