Turkey cutlet
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .