Breaded Pork Chops (dehy)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/4 | c | WATER, WARM |
| 5 | gl | WATER, UKEWARM |
| 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 | T | PEPPER BLACK 1 LB CN |
| 6 | T | SALT TABLE 5LB |
INSTRUCTIONS
12 1/2 lb PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (1/2 CUP) SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN. RECONSTITUTE MILK; COMBINE WITH EGGS. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. Recipe Number: L08601 SERVING SIZE: 2 CHOPS 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 419.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g