Chicken-Fried Steak — 20 Plate Production

Production identity

Target finished yield

6 kg · approximately 20 portions at 300 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)

Total formula input

6 kg before trim, evaporation, absorption or transfer loss

Time

60 min active · 120 min total

Equipment

meat tenderizer · breading station · fryer · sheet racks

U.S. major allergens intentionally present

Egg, Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Fry to order or in very small demand-driven batches; crust quality declines rapidly under humid holding.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Portion/tenderize cutlets to equal thickness and weight; keep raw beef segregated from ready-to-eat zones.

2. Set a strict dry-wet-dry breading flow. Press final flour coating enough to build crags without compacting it into paste.

3. Allow breading to hydrate/set briefly on racks while fryer returns to operating range.

4. Fry in batches sized to fryer recovery, turning only if equipment/product requires it. Verify safe doneness while protecting tenderness.

5. Drain on racks, season immediately and sell with hot gravy and sides; record pickup-to-pass time.

Working numbers

• 20 portions × 170 g raw beef
• Fryer commonly ~350°F / 177°C; validate against thickness and equipment recovery
• Batch load is set by recovery curve, not basket capacity
• Finished plate target ≈ 300 g including gravy/sides components outside this cutlet formula

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Craggy crisp crust attached to tender beef, no raw flour, no grease pooling; gravy hot and smooth without making the entire crust soggy before service.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.