| 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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