Item #:
10222 |
Pieces Per Case (Approx.):
80 |
Piece Size (oz.):
2.00 |
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: 4/4/2020
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
Brand: VINCELLO(TM)
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:
| 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 |
