| 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.”