This is not a post about how to treat your family to plump, juicy pork chops without frying. It is instead about Nut Cutlets—or “nutlets,” as Steve insists on calling them. We found this recipe in Kitchenology with Principia Friends, a 1933 cookbook written by “St. Louis mothers” as a fundraising tool for Principia College. Perhaps because of Depression-era budgets, the book has an entire section on “Meat Substitutes”—with ideas like Mock Veal Loaf (broken spaghetti, chopped walnuts), Cheese Rarebit (American cheese, crackers, tomato soup) and this gem Steve demanded we make one evening when he discovered a surplus of shelled pecans in the freezer.
We had a bit of fun whirling the ingredients together, forming a fake chop and frying it up. We won’t bother with a real recipe (pecans, egg, breadcrumbs, white sauce, pasta “bone”) because we can’t really say it was an acceptable substitute for our delicious local pork.
We do, however, think it’s an acceptable bit of April Foolery, and charitably hope this will be the most foolish you feel today.