Turkey cutlet

Yield: 100 Servings

Measure Ingredient
32½ pounds TURKEY BNLS RAW FZ
24 EGGS SHELL
4½ pounds BREAD SNDWICH 22OZ #51
2 pounds FLOUR GEN PURPOSE 10LB
2 teaspoons PEPPER BLACK 1 LB CN
¼ cup POULTRY SEASONING GR.
¼ cup PAPRIKA GROUND

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, .

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