Turkey Cutlet
By: Anonymous
Published: Sunday, February 14, 2010 - 5:34am

Ingredients




pound TURKEY BNLS RAW FZ
24 EGGS SHELL
pound BREAD SNDWICH 22OZ #51
2 pounds FLOUR GEN PURPOSE 10LB
2 teaspoons PEPPER BLACK 1 LB CN
cup POULTRY SEASONING GR
cup PAPRIKA GROUND

Preparation

1 TEMPERATURE: 350 F. DEEP FAT 2 COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING. 3 SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS. 4 COMBINE BREAD CRUMBS AND PAPRIKA. 5 DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS UNTI WELL COATED; SHAKE OFF EXCESS. 6 FRY 2 MINUTES OR UNTIL EVENLY BROWNED. 7 DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. 8 SERVING SIZE: 1 CUTLET (