Item #:
10144 |
Pieces Per Case:
40 |
Piece Size (oz.):
4.00 |
Case Weight (lb.):
10.00 |
Nutrition Facts:
Serving Size: 4.00 OZ (112 g)
Servings Per Container: 40
| Calories / Calories from Fat: |
110 / 15 |
| % Daily Value ** |
| Total Fat 2 g | 3% |
| Saturated Fat 1 g | 5% |
| Trans Fat 0 g | |
| Cholesterol 90 mg | 30% |
| Sodium 70 mg | 3% |
| Total Carbohydrate 0 g | 0% |
| Dietary Fiber 0 g | 0% |
| 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: 12/16/2018
Data Valid As Of: 11/10/2016
Description: Hand sliced exclusively from the top round muscle. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for saute applications.
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 exclusively from the top round muscle. 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.
Technical Label Name: Veal Top Round Cutlets Pounded
Brand: VINCELLO(TM)
Packaging Type: BULK-CRYO
Master Case GTIN: 00756141000477
Master Case Gross Weight: 10.74100
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: 80
Layers/Pallet: 8
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 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 1 minute per side (timewill vary with temperature). Internal temperature should reach 165 degrees f.
Ingredient Statement: INGREDIENTS: Veal
Nutritional Data:
| 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 |
