Source: U.S. Department of Defence
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Chicken Fillet and Cheese Sandwich (Breaded)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 021 02
CHICKEN FILLET AND CHEESE SANDWICH (BREADED)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
505 cal
36 g
21 g
31 g
52 mg
969 mg
172 mg
Ingredient
Weight
Measure
Issue
CHICKEN FILLET,BREADED,PRECOOKED,3 OZ
18-3/4 lbs
CHEESE,AMERICAN,SLICED
2-5/8 lbs
SALAD DRESSING,MAYONNAISE TYPE
2-1/3 lbs
1 qts 5/8 cup
BUN,HAMBURGER
9-1/2 lbs
100 each
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
6-1/2 lbs
1 gal 1/8 qts
6-5/8 lbs
TOMATOES,FRESH,SLICED
Method
1 Place chicken fillets on pans.
2 Using a convection oven, bake 12 to 14 minutes at 375 F. or until thoroughly heated on high fan, closed vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
3 Cut cheese slices in half. Place 1/2 slice cheese on top of each fillet. Return to oven; heat 1 minute or until cheese begins to melt.
4 Place 1 fillet on bottom half of bun. Spread 2 teaspoons salad dressing on top half of bun (optional).
5 Place lettuce leaf and 1 tomato slice over fillet (optional). Cover with top half of bun. Serve hot. CCP: Hold for service at 140 F.
or higher.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 505 cal |
| Carbohydrates: | 36 g |
| Protein: | 21 g |
| Fat: | 31 g |
| Cholesterol: | 52 mg |
| Sodium: | 969 mg |
| Calcium: | 172 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN FILLET,BREADED,PRECOOKED,3 OZ | 18-3/4 lbs | ||
| CHEESE,AMERICAN,SLICED | 2-5/8 lbs | ||
| SALAD DRESSING,MAYONNAISE TYPE | 2-1/3 lbs | 1 qts 5/8 cup | |
| BUN,HAMBURGER | 9-1/2 lbs | 100 each | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs | |
| TOMATOES,FRESH,SLICED | 6-1/2 lbs | 1 gal 1/8 qts | 6-5/8 lbs |
| Method: | |
|
1 Place chicken fillets on pans. 2 Using a convection oven, bake 12 to 14 minutes at 375 F. or until thoroughly heated on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Cut cheese slices in half. Place 1/2 slice cheese on top of each fillet. Return to oven; heat 1 minute or until cheese begins to melt. 4 Place 1 fillet on bottom half of bun. Spread 2 teaspoons salad dressing on top half of bun (optional). 5 Place lettuce leaf and 1 tomato slice over fillet (optional). Cover with top half of bun. Serve hot. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence