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Pounded Veal Leg Cutlet

Item #:
10033

Pieces Per Case:
54

Piece Size (oz.):
3.00

Case Weight (lb.):
10.13


Nutrition Facts:

Serving Size: 3.00 OZ (84 g)
Servings Per Container: 54

Calories / Calories from Fat: 80 / 10
% Daily Value **
Total Fat   1.5 g2%
Saturated Fat   1 g5%
Trans Fat   0 g 
Cholesterol   65 mg22%
Sodium   55 mg2%
Total Carbohydrate   0 g0%
Dietary Fiber   0 g0%
Sugars   0 g 
Protein   17 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: 9/25/2017

Data Valid As Of: 11/10/2016

Description: Hand sliced from the bottom round, sirloin and hip muscles.Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for breaded veal dishes, suchas veal parmesan. Two cutlets per package.

Technical Label Name: Veal Leg Cutlets Pounded

Brand: VINCELLO(TM)

Packaging Type: BULK-CRYO

Master Case GTIN: 00756141000323

Master Case Gross Weight: 10.87100

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: 70

Layers/Pallet: 7

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 the microwave or in warm water. Do not let cutlets sit at room temperature to defrost.

Deep Fryer: Season cutlet with your favorite spice mix. Coat both sidesof 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 your favorite spice mix. Coat both sidesof cutlet in flour (optional). In a saute pan, heat a 50/50mix of oil and butter over medium-high heat. Saute cutlets for approximately one minute per side (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 4.2 5.0
Calories kcal 80.4 95.7
Calories from Fat kcal 12.0 14.4
Cholesterol mg 67.2 80.0
Dietary Fiber g 0.0 0.0
Iron mg 0.6 0.7
Protein g 17.0 20.3
Saturated Fat g 0.7 0.9
Serving Size g 84.0 100.0
Sodium mg 53.7 64.0
Sugars g 0.0 0.0
Total Carbohydrate g 0.0 0.0
Total Fat g 1.3 1.6
Trans Fat g 0.0 0.0
Vitamin A IU 0.0 0.0
Vitamin C mg 0.0 0.0