Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
Preparation
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 (actually used today!). Downloaded from G Internet, G Internet.
