Recipe Name TURKEY CUTLET Submitted by jgouker Recipe Description L04900 Quantity 100 Quantity Unit SERVINGS (4.5 OZ) Prep Time (minutes) 70 Cook Time (minutes) 30 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 32 1/2 pounds, raw turkey breast, extra lean 4 1/2 cups all-purpose flour 1 teaspoon black pepper 1 tablespoon Poultry Ground seasoning 8 1/2 cups bread crumbs 2 tablespoons Paprika 20 large eggs Steps Sequence Step 1 1. THAW RAW TURKEY BREAST FILLET UNDER REFRIGERATION AT 40 F OR LOWER. 2. DREDGE RAW CUTLETS IN MIXTURE OF FLOUR, PEPPER AND POULTRY SEASONING. SHAKE OFF EXCESS. 3. COMBINE BREAD CRUMBS AND PAPRIKA. 4. SEPARATE EGG WHITES. 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.