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Turkey Cutlet
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 049 00
TURKEY CUTLET
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
319 cal
21 g
30 g
12 g
81 mg
987 mg
73 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
32-1/2 lbs
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
SEASONING,POULTRY
1/2 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
BREADCRUMBS,DRY,GROUND,FINE
4-1/4 lbs
1 gal 1/2 qts
PAPRIKA,GROUND
1 oz
1/4 cup 1/3 tbsp
EGG WHITES,FROZEN,THAWED
2-1/2 lbs
1 qts 5/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Thaw turkey under refrigeration at 41 F. or lower.
2
Dredge slices in mixture of flour, pepper and poultry seasoning; shake off excess.
3
Combine bread crumbs and paprika.
4
Dip floured slices into egg whites. Dredge in seasoned bread crumbs until well coated; shake off excess.
5
Lightly spray sheet pans with non-stick cooking spray. Place 17 cutlets in a single layer on each pan, spray breasts lightly with
cooking spray.
6 Using a convection oven, bake at 325 F. on high fan, closed vent for 15 minutes. Turn cutlets, bake 15 minutes more or until
golden brown. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Turkey Cutlet

Yield: 100 Portion: 4-1/2 Ounces
Calories: 319 cal
Carbohydrates: 21 g
Protein: 30 g
Fat: 12 g
Cholesterol: 81 mg
Sodium: 987 mg
Calcium: 73 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 32-1/2 lbs
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
SEASONING,POULTRY 1/2 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
BREADCRUMBS,DRY,GROUND,FINE 4-1/4 lbs 1 gal 1/2 qts
PAPRIKA,GROUND 1 oz 1/4 cup 1/3 tbsp
EGG WHITES,FROZEN,THAWED 2-1/2 lbs 1 qts 5/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Thaw turkey under refrigeration at 41 F. or lower.
2
Dredge slices in mixture of flour, pepper and poultry seasoning; shake off excess.
3
Combine bread crumbs and paprika.
4
Dip floured slices into egg whites. Dredge in seasoned bread crumbs until well coated; shake off excess.
5
Lightly spray sheet pans with non-stick cooking spray. Place 17 cutlets in a single layer on each pan, spray breasts lightly with
cooking spray.
6 Using a convection oven, bake at 325 F. on high fan, closed vent for 15 minutes. Turn cutlets, bake 15 minutes more or until
golden brown. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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/turkey_cutlet.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence