Servings: 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
100 5 ounce slices (32 lb) pork, slices, boneless, tempered
2-1/2 quart (2 lb 4 oz) flour, wheat, pastry
9 tablespoon (6 oz) salt
2 tablespoon 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 gallon (4 lb) bread crumbs, dry
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:
47 lb pork loin, bladeless, may be used. Cut into chops weighing 3 3/4 oz each.
Each Portion: 2 Chops.
32 lb pork loin, boneless, may be used. Cut into chops weighing 5 oz each.
Each Portion: 1 Chop.
2 quart other types of milk may be substituted for nonfat dry milk and water.