Frank's Recipes! Chicken Fried Steaks for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Chicken Fried Steaks for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 350 degrees F. Oven

100 steaks (37 lb 8 oz) beef, boneless, swiss steak, thawed
4 1/2 quart (4 lb) flour, wheat, pastry
3/4 cup (8 oz) salt
2 tablespoon pepper, black
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water
1 quart (20 eggs) eggs, whole, slightly beaten
1 quart (2 lb) shortening, melted

Dredge steaks in mixture of flour, salt and pepper. Reserve excess flour mixture; set
aside. Reconstitute milk and water; add eggs; blend thoroughly. Dip steaks in egg and
milk mixture; then in remaining flour. Brown steaks evenly on both sides on well greased
griddle. Overlap steaks in lightly greased pans. Cover pans tightly. Bake 2 hours or
until steaks are tender.

NOTE:
2 quart other types of milk may be substituted for nonfat dry milk and water.

Steaks may be tenderized by running through tenderizing machine, by waffle scoring
each steak with a knife, or by pounding steak with a waffled mallet.