Recipe#635

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Slice (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Deep Fat; 350 degrees F. Oven

INGREDIENTS

100 5 oz. slices (32 lb) pork, slices, boneless, tempered
2 1/2 qt. (2 lb 4 oz) flour, wheat, pastry
9 tbsp. (6 oz) salt
2 tbsp. pepper, black
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/4 cups water, warm
2 cups (1 lb) eggs, whole, beaten
1 gal. (4 lb) bread crumbs, dry

INSTRUCTIONS

Dredge slices in mixture of salt, pepper and flour; shake off excess. Reconstitute milk and warm water; combine with eggs. Dip slices in milk and egg mixture. Drain. Dredge in crumbs; shake off excess. Deep fat fry 5 minutes or until golden brown. Place an equal number of slices in each pan. Cover and bake 1 hour.

NOTE: 1. 47 lb pork loin, bladeless, may be used. Cut into chops weighing 3 3/4 oz each. Each Portion: 2 Chops.
2. 32 lb pork loin, boneless, may be used. Cut into chops weighing 5 oz each. Each Portion: 1 Chop.
3. 2 qt other types of milk may be substituted for nonfat dry milk and water.