Item #:
10033 |
Pieces Per Case (Approx.):
54 |
Piece Size (oz.):
3.00 |
Case Weight (lb.):
10.13 |
Nutrition Facts:
Serving Size: 3.00 OZ (84 g)
Servings Per Container: 54
| Calories / Calories from Fat: |
80 / 10 |
| % Daily Value ** |
| Total Fat 1.5 g | 2% |
| Saturated Fat 1 g | 5% |
| Trans Fat 0 g | |
| Cholesterol 65 mg | 22% |
| Sodium 55 mg | 2% |
| Total Carbohydrate 0 g | 0% |
| Dietary Fiber 0 g | 0% |
| Sugars 0 g | |
| Protein 17 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: 11/26/2020
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 Leg Cutlets Pounded
Brand: VINCELLO(TM)
Packaging Type: BULK-CRYO
Master Case GTIN: 00756141000323
Master Case Gross Weight: 10.87100
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: 70
Layers/Pallet: 7
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 the microwave or in warm water. Do not let cutlets sit at room temperature to defrost.
Deep Fryer: Season cutlet with your favorite spice mix. Coat both sidesof 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 your favorite spice mix. Coat both sidesof cutlet in flour (optional). In a saute pan, heat a 50/50mix 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:
| Calcium |
mg |
4.2 |
5.0 |
| Calories |
kcal |
80.4 |
95.7 |
| Calories from Fat |
kcal |
12.0 |
14.4 |
| Cholesterol |
mg |
67.2 |
80.0 |
| Dietary Fiber |
g |
0.0 |
0.0 |
| Iron |
mg |
0.6 |
0.7 |
| Protein |
g |
17.0 |
20.3 |
| Saturated Fat |
g |
0.7 |
0.9 |
| Serving Size |
g |
84.0 |
100.0 |
| Sodium |
mg |
53.7 |
64.0 |
| Sugars |
g |
0.0 |
0.0 |
| Total Carbohydrate |
g |
0.0 |
0.0 |
| Total Fat |
g |
1.3 |
1.6 |
| Trans Fat |
g |
0.0 |
0.0 |
| Vitamin A |
IU |
0.0 |
0.0 |
| Vitamin C |
mg |
0.0 |
0.0 |
