Turkey Dijonaise

Cook Time: 30 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: AllergenEggs; Turkey; AllergenSoy; AllergenMilk; AllergenWheat; AllergenSulphites; Mustard

Calories: 180 Kcal

Carbohydrates: 7 g

Protein: 16 g

Total Fat: 10 g

Calcium: 75 mg

Sodium: 290 mg

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Ingredients

10 Servings

• 1.5 Oz Pan Coating, Spray

• 1 lb 14 Oz Turkey, Cutlet Unbrd Raw

• 2 Tbsp 2 tsp Margarine, Solids

• 1/3 Cup Flour, All Purpose

• 1/2 tsp Salt, Iodized

• 1 1/4 Cup Milk, 2% Bulk

• 1 Tbsp 2 tsp Mayonnaise, Bulk

• 3 Tbsp 1 tsp Mustard, Dijon

• 1 Oz Cheese, Parmesan Grated

• 1 1/4 tsp Parsley, Fresh

25 Servings

• 3 Oz Pan Coating, Spray

• 4 lb 11 Oz Turkey, Cutlet Unbrd Raw

• 1/3 Cup Margarine, Solids

• 3/4 Cup Flour, All Purpose

• 1 1/8 tsp Salt, Iodized

• 3 Cup Milk, 2% Bulk

• 1/4 Cup Mayonnaise, Bulk

• 1/2 Cup Mustard, Dijon

• 2 Oz Cheese, Parmesan Grated

• 1 Tbsp Parsley, Fresh

50 Servings

• 6.5 Oz Pan Coating, Spray

• 9 lb 6 Oz Turkey, Cutlet Unbrd Raw

• 3/4 Cup Margarine, Solids

• 1 2/3 Cup Flour, All Purpose

• 2 1/8 tsp Salt, Iodized

• 1 1/2 Qt Milk, 2% Bulk

• 1/2 Cup Mayonnaise, Bulk

• 1 Cup Mustard, Dijon

• 4 Oz Cheese, Parmesan Grated

• 2 Tbsp Parsley, Fresh

100 Servings

• 12.5 Oz Pan Coating, Spray

• 18 lb 12 Oz Turkey, Cutlet Unbrd Raw

• 1 1/2 Cup Margarine, Solids

• 3 1/4 Cup Flour, All Purpose

• 1 Tbsp 1 tsp Salt, Iodized

• 3 Qt Milk, 2% Bulk

• 1 Cup Mayonnaise, Bulk

• 2 Cup Mustard, Dijon

• 8 Oz Cheese, Parmesan Grated

• 1/4 Cup Parsley, Fresh

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Spray steamtable pans with pan coating. Arrange turkey cutlet in pan(s). Spray turkey lightly and put in oven to brown, about 15 min.

3. Sauce: Melt margarine. Add flour and salt. Cook until blended.

4. Add milk, stirring constantly. Cook until thickened; about 5-8 min. Mix together mayonnaise and mustard, stir until smooth; add to sauce mixture.

5. Pour sauce over turkey cutlets. Sprinkle cheese and parsley over turkey and continue to bake.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds

9. Discard unused product.

   
   Print Recipe Here