32 1/2 lb TURKEY BNLS RAW FZ
24    EGGS SHELL
4 1/2 lb BREAD SNDWICH 22OZ #51
2 lb FLOUR GEN PURPOSE 10LB
2 ts PEPPER BLACK 1 LB CN
1/4 c  POULTRY SEASONING GR.
1/4 c  PAPRIKA GROUND

TEMPERATURE: 350 F. DEEP FAT

1. COOK TURKEY  SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING.

2. SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE
OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS.

3. COMBINE BREAD CRUMBS AND PAPRIKA.

4. DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS
UNTIL WELL COATED; SHAKE OFF EXCESS.

5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED.

6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

SERVING SIZE: 1 CUTLET