BREADED LIVER WITH ONION AND MUSHROOM GRAVY

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 7/8 oz 1/4 cup 2-1/3 tbsp
WATER,WARM 1 lbs 1-7/8 cup
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
BEEF,LIVER,RAW,SLICED,4 OZ 25 lbs
BREADCRUMBS,DRY,GROUND,FINE 2-5/8 lbs 2 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 3 lbs 2 qts 3 cup
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SHORTENING 2-3/4 lbs 1 qts 2 cup
ONION AND MUSHROOM GRAVY 1 gal 2 qts

Method

1 Reconstitute milk; add eggs.
2 Dip liver in milk and egg mixture. Drain.
3 Dredge liver in mixture of crumbs, flour, salt and pepper; shake off excess.
4 Brown slices on lightly greased 375 F. griddle about 5 minutes per side. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds.
5 Serve with 1 recipe Onion and Mushroom Gravy, Recipe No. O 016 09, per 100 portions. Each portion is 1 slice of liver plus 1/4
cup of gravy.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
414 cal 25 g 25 g 23 g 357 mg 917 mg 33 mg

Portion

4-1/2 Ounces

Yield

100


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