Pounded Veal Top Round Cutlet
Hand sliced exclusively from the top round muscle. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for saute applications. Two cutlets per package.
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.
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 one minuteper side (time will vary with temperature). Internal temperature should reach 145°F or for maximum food safety, temperature should reach 165°F.
Deep Fryer:Season cutlet with salt and pepper or your favorite
spicemix. Coat both sides of cutlet in flour then dip in lightly beaten eggs and bread crumbs. Cook cutlet in deep fryer at 350°F for 2 minutes or until golden brown (time willvary with size of fryer and the number of cutlets in the basket). Internal temperature should reach 145°F or for maximum food safety, temperature should reach 165°F.
This product is not ready to eat. Verify internal temperature with a meat thermometer, as cooking times will vary due to differences in appliances and weight of product.Always wash work surfaces and your hands before handling food. Keep raw meats and vegetables separate from cooked product. Freeze or refrigerate leftovers immediately.
|Calories from fat||12|
|Dietary Fiber g||0|
|Saturated fat g||1|
|Servings per case||54|
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