| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 100 | Servings | ||
INGREDIENTS
| 32 1/2 | lb | TURKEY BNLS RAW FZ |
| 24 | EGGS SHELL | |
| 4 1/2 | lb | BREAD SNDWICH 22OZ #51 |
| 2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1/4 | c | POULTRY SEASONING GR. |
| 1/4 | c | PAPRIKA GROUND |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT 1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING. 2. SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS. 3. COMBINE BREAD CRUMBS AND PAPRIKA. 4. DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS UNTI WELL COATED; SHAKE OFF EXCESS. 5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED. 6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. Recipe Number: L17700 SERVING SIZE: 1 CUTLET ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God grades on the cross, not the curve.”