Breaded pork chops (dehy)

Yield: 100 Servings

Measure Ingredient
7¼ cup WATER; WARM
5 gallons WATER; UKEWARM
10 EGGS SHELL
1⅓ cup MILK; DRY NON-FAT L HEAT
4 pounds BREAD SNDWICH 22OZ #51
2¼ pounds FLOUR GEN PURPOSE 10LB
3 tablespoons PEPPER BLACK 1 LB CN
6 tablespoons SALT TABLE 5LB

12½ lb -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN

1. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (½ CUP) SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN.

2. RECONSTITUTE MILK; COMBINE WITH EGGS.

3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.

4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.

5. 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, .

Similar recipes