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Veal Parmesan
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 103 00
VEAL PARMESAN
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
416 cal
17 g
28 g
26 g
109 mg
747 mg
146 mg
Ingredient
Weight
Measure
Issue
TOMATO SAUCE
1 gal 2-1/2 qts
VEAL,STEAKS,BREADED,FROZEN
37-1/2 lbs
CHEESE,MOZZARELLA,SLICED
3-1/8 lbs
3 qts 1/2 cup
CHEESE,PARMESAN,GRATED
7 oz
2 cup
Method
1 Prepare 1 recipe Tomato Sauce, Recipe No. O 015 00 per 100 portions. Keep hot.
2 Place steaks on sheet pans. Using convection oven, bake at 400 F. for 10 minutes on 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 145 F. or higher.
3 Cut mozzarella cheese slices in half. Place 1/2 slice cheese on each steak.
4 Pour 1-1/4 quarts sauce over steaks in each pan.
5 Sprinkle about 6 tablespoons parmesan cheese over steaks in each pan.
6 Using convection oven, bake at 325 F. 6-8 minutes or until cheese is melted. Hold for service at 140 F. or higher.



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Veal Parmesan

Yield: 100 Portion: 6-1/2 Ounces
Calories: 416 cal
Carbohydrates: 17 g
Protein: 28 g
Fat: 26 g
Cholesterol: 109 mg
Sodium: 747 mg
Calcium: 146 mg

Ingredient Weight Measure Issue
TOMATO SAUCE 1 gal 2-1/2 qts
VEAL,STEAKS,BREADED,FROZEN 37-1/2 lbs
CHEESE,MOZZARELLA,SLICED 3-1/8 lbs 3 qts 1/2 cup
CHEESE,PARMESAN,GRATED 7 oz 2 cup

Method:
1 Prepare 1 recipe Tomato Sauce, Recipe No. O 015 00 per 100 portions. Keep hot.
2 Place steaks on sheet pans. Using convection oven, bake at 400 F. for 10 minutes on 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 145 F. or higher.
3 Cut mozzarella cheese slices in half. Place 1/2 slice cheese on each steak.
4 Pour 1-1/4 quarts sauce over steaks in each pan.
5 Sprinkle about 6 tablespoons parmesan cheese over steaks in each pan.
6 Using convection oven, bake at 325 F. 6-8 minutes or until cheese is melted. 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/veal_parmesan.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence