Breaded Steaks, Chops and Cutlets (Lamb, Pork or Veal)

Recipe No. 250 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Meat, carcass — 60 pounds
• or — as needed
• Meat, boneless (pork or veal only) — 42 pounds
• Flour, sifted — 5 pounds (5 No. 56 dippers)
• Salt — 10 ounces (⅓ No. 56 dipper)
• Pepper — ½ ounce (2 mess kit spoons)
• Milk, evaporated — 2—14½-ounce cans
• Water (for milk) — 1 quart (1 No. 56 dipper)

Eggs, beaten — 20 eggs (1 No. 56 dipper)

• Bread or cracker crumbs, dry — 2 pounds (2 No. 56 dippers)
• Fat — as needed

Directions

Key ingredients

Evaporated Milk

1. Cut meat into steaks, chops, or cutlets ⅜ to ½ inch thick, weighing 3 to 4 ounces each.
2. Mix flour, salt, and pepper; roll meat in flour mixture.
3. Mix milk and water; add beaten egg. Mix well.
4. Dip floured meat into milk and egg mixture; dip into crumbs.
5. Cook until brown in a small amount of fat. Stack on end, bone side down, in baking pans. Cover tightly. Bake in slow oven (325° F.) 45 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 12¾ oz or — to taste Meat, boneless (pork or veal only) — 3 lb 5¾ oz Flour, sifted — 6⅓ oz Salt — ¾ oz Pepper — a pinch Milk, evaporated — ½ can (14½ oz) Water (for milk) — 5 tbsp Eggs, beaten — 1⅔ eggs Bread or cracker crumbs, dry — 2½ oz Fat — to taste

Breaded steaks, chops, and cutlets may also be fried. Fry until tender in shallow fat, turning frequently to insure even cooking. They may also be fried in deep hot fat (350° F.) approximately 7 to 10 minutes or until done.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 250, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.