Recipe - Breaded Pork Chops

7 One fourth cup WATER; WARM
35 pound PORK LOIN CHOP FZ
10 EGGS SHELL
1 1/3 cup MILK; DRY NONFAT L HEAT
4 pound BREAD SNDWICH 22OZ #51
2 One fourth pound FLOUR GEN PURPOSE 10LB
3 tablespoon PEPPER BLACK 1 LB CN
6 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN

1. DREDGE CHOPS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
SET
ASIDE FOR USE IN STEP 3.

2. RECONSTITUTE MILK; COMBINE WITH EGGS.

3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.

4. DREDGE CHOPS IN CRUMBS; SHAKE OFF EXCESS.

5. DEEP FAT FRY 3 One half MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.

6. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. COVER; BAKE 1 HOUR.

NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO
CHOPS
WEIGHING 3 Three fourths OZ EACH. EACH PORTION: 2 CHOPS.

NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO CHOPS
WEIGHING 5 OZ EACH. EACH PORTION: 1 CHOP.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A25000.

Recipe Number: L08600

SERVING SIZE: 1 CHOP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.