| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/4 | c | WATER; WARM |
| 35 | lb | PORK LOIN CHOP FZ |
| 10 | EGGS SHELL | |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 2 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | tb | PEPPER BLACK 1 LB CN |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. DREDGE CHOPS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3. 2. RECONSTITUTE MILK; COMBINE WITH EGGS. 3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN. 4. DREDGE CHOPS IN CRUMBS; SHAKE OFF EXCESS. 5. DEEP FAT FRY 3 1/2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. 6. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. COVER; BAKE 1 HOUR. NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO CHOPS WEIGHING 3 3/4 OZ EACH. EACH PORTION: 2 CHOPS. NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO CHOPS WEIGHING 5 OZ EACH. EACH PORTION: 1 CHOP. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. Recipe Number: L08600 SERVING SIZE: 1 CHOP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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