EMail Page
Print Page
Print Product Details

Pounded Veal Leg Cutlet

Item #:

Pieces Per Case (Approx.):

Piece Size (oz.):

Case Weight (lb.):

Nutrition Facts:

Serving Size: 4.00 OZ (112 g)
Servings Per Container: 40

Calories / Calories from Fat: 110 / 15
% Daily Value **
Total Fat   2 g3%
Saturated Fat   1 g5%
Trans Fat   0 g 
Cholesterol   90 mg30%
Sodium   70 mg3%
Total Carbohydrate   0 g0%
Dietary Fiber   0 g0%
Sugars   0 g 
Protein   23 g 
Vitamin A   0%
Vitamin C   0%
Calcium   0%
Iron   4%

** Percent Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Data Generated: 8/5/2021

Data Valid As Of: 11/10/2016

Description: Hand sliced from the bottom round, sirloin and hip muscles.Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for breaded veal dishes, suchas veal parmesan. Two cutlets per package.

Features & Benefits: Profitability--veal adds an upscale touch to any menu. Improved Food Cost--pre-portioned cutlets mean no waste and consistent plate cost. Decreased Labor Requirements--prepare without any further cutting required. Preparation Ease--pre-pounded for your convenience. Quality--cryogenically frozen for longer shelf life and minimal purge; cut from the bottom round, sirloin hip muscles. Easy and Cost-Efficient Preparation--individually packaged so the cutlet can be further pounded right in the packaging. Versatility--cutlet can be used for a wide variety of classic veal dishes; best prepared breaded and fried.

Technical Label Name: Veal Cutlets Pounded


Packaging Type: BULK-CRYO

Master Case GTIN: 00756141000293

Master Case Gross Weight: 11.15100

Master Case Length: 16.75000

Master Case Width: 10.00000

Master Case Height: 4.50000

Master Case Cube: 0.43620

Cases/Layer: 10

Cases/Pallet: 60

Layers/Pallet: 6

Frozen Shelf Life (days): 455

Refrigerated Shelf Life (days): 0

Preparation Method: 
To Thaw: Place unbreaded cutlet in the refrigerator overnight. If time does not allow, place the cutlet in the sink under cold, running water (do not remove the cutlet from vacuum-sealed bag); this method should defrost the cutlet within a few minutes. Do not attempt to thaw in microwave or in warm water. Do not let cutlets sit at room temperature to defrost.

Deep Fryer: Season cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour then dip in lightly beaten eggs and bread crumbs. Cook cutlet in deep fryer at 350 degrees f for 2 minutes or until golden brown (time will vary with size of fryer and the number of cutlets in the basket). Internal temperature should reach 165 degrees f.

Stovetop: Season cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour (optional). In a saute pan, heat a 50/50 mix of oil and butter over medium-high heat. Saute cutlets for approximately one minute per side (time will vary with temperature). Internal temperature should reach 165 degrees f.

Ingredient Statement: INGREDIENTS: Veal

Nutritional Data:

Name UoM Per Serving Per 100g
Calcium mg 5.6 5.0
Calories kcal 107.2 95.7
Calories from Fat kcal 16.1 14.4
Cholesterol mg 89.6 80.0
Dietary Fiber g 0.0 0.0
Iron mg 0.8 0.7
Protein g 22.7 20.3
Saturated Fat g 1.0 0.9
Serving Size g 112.0 100.0
Sodium mg 71.6 64.0
Sugars g 0.0 0.0
Total Carbohydrate g 0.0 0.0
Total Fat g 1.7 1.6
Trans Fat g 0.0 0.0
Vitamin A IU 0.0 0.0
Vitamin C mg 0.0 0.0