Recipe - Breaded Pork Chops (Dehy)

7 One fourth cup WATER; WARM
5 ga WATER; UKEWARM
12 One half pound
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. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED
LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (One half CUP) SALT. SOAK 20
MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN.

2. RECONSTITUTE MILK; COMBINE WITH EGGS.

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

4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.

5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.

Recipe Number: L08601

SERVING SIZE: 2 CHOPS

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