Servings: 100 Portions (2 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 360 degrees F. Deep Fat; 325 degrees F. Oven
100 slices (35 lb) veal, boneless, slices, partially thawed
2-1/4 quart (2 lb) flour, wheat, pastry, sifted
3/4 cup (8 oz) salt
2 tablespoon pepper, black
3/4 cup (3-1/4 oz) milk, nonfat, dry
3 3/4 cups water, warm
2 cups (10 eggs) eggs, whole, beaten
3-1/2 quart (3 lb 8 oz) bread crumbs, dry
1/4 cup (1 oz) paprika, ground
Dredge slices in seasoned flour; shake off excess. Set aside. Reconstitute milk and warm water; add eggs. Dip slices in milk and egg mixture; drain well. Dredge each veal slice in mixture of bread crumbs and paprika until well coated; shake off excess. Fry in deep fat until evenly browned, about 5 minutes. Drain well. Place slices, slightly overlapping, in pans. DO NOT COVER. Bake 1 hour or until tender and well done.
NOTE:
1 quart other types of milk may be substituted for nonfat dry milk and warm water.
3 lb 8 oz (3-1/2 quart ) cornflake crumbs may be substituted for bread crumbs.