BREADED PORK STEAK (293)    RECIPE (114)

• PORK SLICES
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   PORK, COMPOSITE CUTS, ROASTED
• WATER, COLD
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   2.09
• FLOUR, GENERAL PURPOSE
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .21875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .21875
• PEPPER, BLACK, GROUND
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .0625
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   .85
• MILK, DRY, NONFAT
  QUANTITY:   .4375
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .4375
• WATER, TAP
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   WATER
• BREADCRUMBS
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   BREADCRUMBS, DRY, GRATED
  NUTRIENT AMOUNT IN LBS.:   3

1) COMBINE FLOUR, SALT AND PEPPER; DREDGE RAW PORK STEAKS IN MIXTURE.
2) COMBINE EGGS, NON-FAT DRIED MILK AND FIRST WATER ENTRY.  BEAT
   SLIGHTLY.  DIP FLOURED STEAKS INTO EGG MIXTURE.  DRAIN OFF EXCESS
   LIQUID.
3) ROLL STEAKS IN BREAD CRUMBS; SHAKE OFF EXCESS CRUMBS.
4) FRY IN DEEP FAT (350 F) UNTIL GOLDEN BROWN (APPROXIMATELY 5 MINUTES).
5) ARRANGE 50 FRIED STEAKS INTO EACH OF 2 PANS.  ADD HALF OF SECOND 
   WATER ENTRY TO BOTTOM OF EACH PAN.  COVER AND BAKE AT 325 F DEGREES
   FOR APPROXIMATELY 30 MINUTES.