Title: Deep Fat Fried Chicken Fillet
Categories:
Yield: 100 Servings

18 3/4 lb CHICKEN FILLET; CHKD, BRD
5 9/16 lb TOMATOES FRESH
4 lb LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
4 2/3 c SALAD DRESSING #2 1/2

YIELD: 100 PORTIONS (PAN) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FRY

1. FRY FILLETS IN 350 F. DEEP FAT 3 TO 4 MINUTES OR UNTIL HEATED.

2. DRAIN IN BASKET OR ON ABSORBENT PAPER.

3. PLACE 1 FILLET ON BOTTOM HALF OF BUN. SPREAD 2 TSP SALAD DRESSING ON
TOP
HALF OF BUN.

4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET.COVER WITH TOP HALF
OF
BUN. SERVE HOT.
NOTE: 1. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

2. IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED
TOMATOES.

3. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14
MINUTES OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
Recipe Number: N04501

SERVING SIZE: 1 SANDWICH

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