Chicken Fried Steaks L.Meat, Fish, and Poultry No.012
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|Yield: 100 Portions Each Portion: 1 Steak|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Griddle; 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Braising Steak| 37LB 8OZ| | 1. Dredge steaks in mixture of |
|, Swiss, Frozen | | | flour, salt, pepper, and mono- |
|Flour, All Purpose | 2LB | 2.00 Qrt | sodium glutamete; shake off |
|Salt | 4OZ| 6.00 Tbsp| excess. |
|Pepper, Black, Groun| | 1.00 Tbsp| |
|d | | | |
|Monosodium Glutamate| | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | 2. Reconstitute milk; add eggs, |
|Milk Powder | | | blend thoroughly. |
|Cold Water | | 7.50 Cup | |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB 8OZ| 1.25 Qrt | 3. Combine bread crumbs, salt and |
|Salt | | 1.00 Tbsp| pepper. |
|Pepper, Black, Groun| | 1.00 Tbsp| 4. Dip steaks in egg and milk |
|d | | | mixture; then in seasoned |
| | | | bread crumbs. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 5. Brown steaks evenly on both |
|ed | | | sides on well greased griddle. |
| | | | 6. Overlap steaks in lightly |
| | | | greased pans. Cover pans |
| | | | tightly. |
| | | | 7. Bake 2 hours or until steaks |
| | | | are tender. |
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NOTE: 1. In Step 2, 10 oz (2 1/2 cups) canned dehydrated egg mix
combined with 3 cups warm water may be used for whole eggs.
See Recipe Card A-8.
2. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. CHICKEN FRIED STEAKS (DEHYDRATED BEEF STEAK): In Step 1,
use 11 lb (11-No. 10 cn) canned beef steak, dehydrated.
Rehydrate by soaking in 4 gal lukewarm water and 4 oz (6
tbsp) salt for 30 minutes. Drain well. Follow Steps 2 thru
4. CONTINUED:
2. CHICKEN FRIED STEAKS (DEHYDRATED BEEF STEAK): CONTINUED:
In Step 5, brown steaks evenly, about 1 1/2 minutes per
side. DO NOT OVERCOOK. Omit Steps 6 and 7; serve
immediately.