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Hand Selected™Veal 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: 8/2/2021

Data Valid As Of: 11/10/2016

Description: Hand selected, sliced and trimmed exclusively from the bestquality leg muscles. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for saute applications. Two cutlets per package.

Features & Benefits: European Style--hand selected from the best leg muscles and cut using the techniques of Old World European chefs. Quality--cryogenically frozen for longer shelf life and minimal purge. Consistent tenderness and minimal shrinkage--product is triple-pounded to go from the package to the pan with no further pounding necessary. Decreased labor requirements--fully trimmed so no further cutting is required. Easy and cost-efficient preparation--individually packaged. Versatile--cutlets can be used for a wide variety of classic veal presentations.

Technical Label Name: Veal Hand Selected Cutlets Pounded


Packaging Type: BULK-CRYO

Master Case GTIN: 00880760040191

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 cutlet under refrigeration overnight. If time does not allow, place the cutlet under cold, running water (do not remove the cutlet from vacuum-sealed bag); this method defrost the cutlet within a few minutes. Do not thaw in microwaveor warm water. Do not let cutlets sit at room temperature to defrost.

Deep Fryer: Season thawed 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 (timewill vary with size of fryer and the number of cutlets in the basket). Internal temperature should reach 165 degrees f.

Stovetop: Season thawed cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour (optional). Ina saute pan, heat a 50/50 mixture of oil and butter over medium-high heat. Saute cutlets for approximately 1 minute perside (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