Servings: 100 Portions
Portions: 8 to 10 Scallops
Temperature: 350 degrees F. Deep Fat
20 lb. turkey, boneless, cooked, diced in 1-inch pieces
3 quart (2 lb 10 oz) flour, wheat, general purpose, sifted
5 tablespoon (3-1/2 oz) salt
2 teaspoon pepper, black
2 teaspoon paprika, ground
3/4 cup (3-1/4 oz) milk, nonfat, dry
3 3/4 cups warm water
3 cups (15 eggs) eggs, whole, beaten
9 cups (3 lb) bread crumbs, dry
Dredge turkey in mixture of flour, salt, pepper, and paprika. Shake off excess. Dip floured turkey in milk and egg mixture. Drain well. Dredge in crumbs until well coated.
Shake off excess. Fry 2 minutes or until well browned. Drain well and serve with Chicken Gravy.
NOTE:
1 quart other types of milk may be substituted for nonfat dry milk and water.