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Jaegerschnitzel
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 104 00
JAEGERSCHNITZEL
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
408 cal
17 g
25 g
26 g
99 mg
850 mg
45 mg
Ingredient
Weight
Measure
Issue
BUTTER,MELTED
4 oz
1/2 cup
PEPPERS,GREEN,FRESH,CHOPPED
1-1/4 lbs
3-3/4 cup
1-1/2 lbs
MUSHROOMS,CANNED,DRAINED
3-1/2 lbs
2 qts 2-1/8 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
7 oz
1 cup
GARLIC POWDER
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
1/4 oz
3/8 tsp
PARSLEY,DEHYDRATED,FLAKED
1/2 oz
1/2 cup 2-2/3 tbsp
BROWN GRAVY
1 gal 2-1/4 qts
TOMATO PASTE,CANNED
11-1/2 oz
1-1/4 cup
VEAL,STEAKS,BREADED,FROZEN
37-1/2 lbs
Method
1 Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3 minutes. Add pepper and parsley. Cook 2 minutes.
2 Prepare 1 recipe Brown Gravy per 100 portions, Recipe No. O 016 00. Add tomato paste; mix well. Bring to boil, stirring
constantly.
3 Add gravy mixture to mushroom mixture. Stir. CCP: Hold at 140 F. or higher for use in Step 5.
4 Place veal steaks on sheet pans. Using a convection oven, bake for 10 minutes at 400 F. high fan, closed vent. Turn steaks; bake
6-8 minutes or until thoroughly heated and browned on high fan, closed vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds.
5 Serve each steak with 1/4 cup hot mushroom sauce. CCP: Hold for service at 140 F. or higher.



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Jaegerschnitzel

Yield: 100 Portion: 4-1/2 Ounces
Calories: 408 cal
Carbohydrates: 17 g
Protein: 25 g
Fat: 26 g
Cholesterol: 99 mg
Sodium: 850 mg
Calcium: 45 mg

Ingredient Weight Measure Issue
BUTTER,MELTED 4 oz 1/2 cup
PEPPERS,GREEN,FRESH,CHOPPED 1-1/4 lbs 3-3/4 cup 1-1/2 lbs
MUSHROOMS,CANNED,DRAINED 3-1/2 lbs 2 qts 2-1/8 cup
PIMIENTO,CANNED,DRAINED,CHOPPED 7 oz 1 cup
GARLIC POWDER 1/8 oz 1/4 tsp
PEPPER,BLACK,GROUND 1/4 oz 3/8 tsp
PARSLEY,DEHYDRATED,FLAKED 1/2 oz 1/2 cup 2-2/3 tbsp
BROWN GRAVY 1 gal 2-1/4 qts
TOMATO PASTE,CANNED 11-1/2 oz 1-1/4 cup
VEAL,STEAKS,BREADED,FROZEN 37-1/2 lbs

Method:
1 Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3 minutes. Add pepper and parsley. Cook 2 minutes.
2 Prepare 1 recipe Brown Gravy per 100 portions, Recipe No. O 016 00. Add tomato paste; mix well. Bring to boil, stirring
constantly.
3 Add gravy mixture to mushroom mixture. Stir. CCP: Hold at 140 F. or higher for use in Step 5.
4 Place veal steaks on sheet pans. Using a convection oven, bake for 10 minutes at 400 F. high fan, closed vent. Turn steaks; bake
6-8 minutes or until thoroughly heated and browned on high fan, closed vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds.
5 Serve each steak with 1/4 cup hot mushroom sauce. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/jaegerschnitzel.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence