Italian Style Veal Steaks L.Meat, Fish, and Poultry No.101
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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. Deep Fat; 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Veal, Frozen, Steaks| 35LB | | 1. Cook frozen steaks in deep |
|, Breaded | | | fat until golden brown, about |
| | | | 5 minutes. |
| | | | 2. Place 50 browned steaks in |
| | | | rows in each pan. Set aside |
| | | | for Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 4OZ| 0.50 Cup | 3. Saute garlic, onions, and pep- |
|Garlic | 1OZ| 3.00 Tbsp| pers in salad oil or shorten- |
|Onions | 1LB | 3.00 Cup | ing 5 minutes. Set aside for |
|Peppers, Sweet | 2LB | 1.50 Qrt | use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| 2OZ| 6.00 Tbsp| 4. Reconstitute Soup and Gravy |
|en | | | base in boiling water. |
|Boiling Water | | 2.00 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 12LB 12OZ| 1.50 Gal | 5. Add sauteed vegetables. toma- |
|Parsley Flakes | 4OZ| 2.00 Cup | toes, parsley, salt, and ore- |
|Salt | 1OZ| 1.67 Tbsp| gano to stock mixture. Mix |
|Oregano, Chopped | | 1.00 Tspn| well; bring to a boil. |
| | | | 6. Pour about 4 1/2 qt sauce over |
| | | | steaks in each pan. Cover |
| | | | pans. |
| | | | 7. Bake 1/2 hour or until hot. |
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NOTE: 1. In Step 3: 1 1/4 oz dry garlic will yield 1oz minced garlic;
1 lb 2 oz dry onions will yield a lb chopped onions; 2 lb
7oz fresh sweet peppers will yield 2 lb chopped peppers.
2. In Step 3, 2 1/4 tsp dehydrated garlic may be used. See
Recipe Card A-17.
3. In Step 3, 2 oz (3/4 cup) dehydrated onions and 5 1/3 oz
(1 qt) dehydrated green peppers may be used, or 2 lb
(1 1/2 qt) frozen diced peppers may be used.
4. In Step 5, 4 1/4 oz fresh parsley A.P. will yield 4 oz
chopped parsley.
5. Other sizes and types of pans may be used. See Recipe Card
A-25.