CHICKEN ALA MARYLAND (324)    RECIPE (114)

Name Value
NAME CHICKEN ALA MARYLAND
INGREDIENT
PRINT RECIPE YES
COST/PORTION .049
PRE-PREP STATE SCRATCH
NUMBER OF PORTIONS 100
DIRECTIONS
1) COMBINE FIRST ENTRY FLOUR, SALT, PEPPER, AND PAPRIKA AND BLEND. DREDGE
   PEPPER ENTRIES. MIX TO DISTRIBUTE. COOK UNTIL MIXTURE IS THICKENED.
7) PLACE FRIED CHICKEN IN MODULAR PANS. POUR CREAM SAUCE OVER CHICKEN.
   BAKE UNTIL CHICKEN IS TENDER.
   BAKE AT 325 F
   CHICKEN IN MIXTURE.
2) COMBINE EGGS WITH FIRST ENTRY OF NON-FAT DRIED MILK AND WATER AND BLEND.
   DIP FLOURED CHICKEN IN MIXTURE.
3) ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
4) DEEP FAT FRY UNTIL GOLDEN BROWN. DRAIN OFF EXCESS FAT.
5) TO MAKE CREAM SAUCE:  COMBINE MARGARINE AND SECOND FLOUR ENTRY TO FORM
   ROUX. DO NOT BROWN!!!
6) RECONSTITUTE SECOND MILK ENTRY. ADD TO ROUX, ALONG WITH SECOND SALT AND
PORTION SIZE 8-OZ RAW
PREPARATION TIME 2 HOURS
EQUIPMENT
SERVING UTENSIL SRV. SPOON
DEFAULT CATEGORY ENTREE I
SYNONYM E-216