{'ir'tr Yes:

Dale. 41312015
Time: 11:56 AM

Polish - Kotlet Schabowy

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

yield

50
Portion 1
Num Portions 50

ea

Cook

ea

Finish
Shelf

lnqrgdtq-Els

19
15
15

5
1112

lbs
ea

tablespoons
cups
cups

boneless pork loin

beaten egg
all purpose flour
white bread crumbs
vegetable oil, for frying

Directior-rs:

L
2.

Rinse pork chops in luker.vann rvater.

Tenderize the meatu,ith sor.ne kind of tenderizeror sledgeharnmer, until it is almost 50% larger in area
than before you started"
3. Prepare a bou,l with a lightly-beaten, raw egg.
4. Prepare anotherborvlrvith the bread crurnbs mixed rviththe flour, salt and pepper.
5. l'ake the prepared cutlets and carefully and individually coat them first in egg, then in batter.
6. IJeat the oil in the pan (enough oil so that it covers the entire bottom surface).
1. Frlr In,' 2 rninutes each otr botlr sides on high heat.
8. When the pork chop is 1r'ied and brolvned, y'or-r can reduce the flarne and cover the pan lid.

Copyright Ball State Univeristy

Page

Date:

41312015

Time: 11:56

Polish - Kotlet Schabowy

AM

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

Yield 50
Portion 1

ea

Cook

ea

Finish
Shelf

Num Portions 50

Cost

lnq$)-dients

19
15
4E

IJ

tc

1.5

lbs
ea

tablespoons
cups
cups

boneless pork loin

$43.89
$2.74

egg

all purpose flour

$0.1

white bread crumbs

$3.81
$1.01

vegetable oil

$51 55

Single

Cost
Price
% Cost
GM %
Margin $

Portion

$1.03
$0 00
0.0%
100.0%
($1.03)

Copyright Ball State Univeristy

Page I

Entire ReciPe
$51 55
$0.00
0.0%
100.0%

($51.55)

% of Total

85j%
5.3%
0.2%
7.4%
2.4%

Date.

41312015

Time: 11:56

Polish - Kotlet Schabowy

AM

Ball State Univeristy

Author
Categories FCFN400 Ml/V

Plate

prep

Yield 50
Portion 1

ea
ea
Num Portions 50

Cook

Finish
Shelf

Nutrition Facts

High in Potassium
High in Protein
Good Source of lron

Serving Size 1 ea
Servings Per Container 50
Amount Per Serving

Calories 568 Calories From Fat

301

7o Darly Value

50%

Total Fat 339

Saturated

Fat

Trans Fat

4sok

109
0g

Cholesterol 159m9

53%

Sodium 313m9

13%

Total Carbohydrates 249

Dietary Fiber

'l

8%

6%a

Protein 409
Vitamin

Caicium

2%

Vitamin

7o/o

. Percent Daiiy Values are based on a 2000

caiorie diet.

utrition Desc,riptors

1ok

17%