Title: Turkey Cutlet
Categories:
Yield: 100 Servings

32 1/2 lb TURKEY BNLS RAW FZ
24 EGGS SHELL
4 1/2 lb BREAD SNDWICH 22OZ #51
2 lb FLOUR GEN PURPOSE 10LB
2 ts PEPPER BLACK 1 LB CN
1/4 c POULTRY SEASONING GR.
1/4 c PAPRIKA GROUND

TEMPERATURE: 350 F. DEEP FAT

1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY
3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING.

2. SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE
OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS.

3. COMBINE BREAD CRUMBS AND PAPRIKA.

4. DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS
UNTI
WELL COATED; SHAKE OFF EXCESS.

5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED.

6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

Recipe Number: L17700

SERVING SIZE: 1 CUTLET (

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