Source: MRS 2020
MRS: 735 — Sandwiches (700s)

Breaded Chicken Cutlet Sandwich

Meal Component Contribution:
2 oz. eq. Meat/Meat Alternate, 3 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken, Breaded Breast Cutlet, #1033
100  piece(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2  pound(s) + 8  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole
Pickles, Dill Slices, #2813
200  slice(s)
DIRECTIONS

1.

CHICKEN PIECES

  • Place frozen chicken patties on sheet pan (18" X 26" X 1").
  • Bake patties according to package directions. Overcooking will cause patties to be dry.
  • Cover pan with aluminum foil. Cut holes in foil and place in warmer until ready for service.

Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process.

2.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.

3.

SANDWICH ASSEMBLY:

  • Place 25 bottom portions of hamburger bun on steamtable pan lined wtih pan liner, 5 down and 5 across.
  • Place cooked chicken pattie on each bun.
  • Replace bun tops.

Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

Hold and maintain product at a minimum temperature of 135 degrees F.

4.

Portion 1 sandwich per serving. Offer trimmings for students to select. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for
sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

Alternate instructions: Assemble sandwiches on serving line.
Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
378
Carbohydrates
12.05 g
Dietary Fiber
5.33 g
Protein
23.29 g
Sodium
738.00 mg
Total Fat
12.05 g
Sat. Fat
2.21 g
Trans Fat
0.00 g