Products

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.

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: