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Pounded Veal Top Round Cutlet

Item #:
10144

Pieces Per Case:
40

Piece Size (oz.):
4.00

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 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: 3/24/2017

Data Valid As Of: 11/10/2016

Description: Hand sliced exclusively from the top round muscle. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for saute applications.

Technical Label Name: Veal Top Round Cutlets Pounded

Brand: VINCELLO(TM)

Packaging Type: BULK-CRYO

Master Case GTIN: 00756141000477

Master Case Gross Weight: 10.74100

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: 80

Layers/Pallet: 8

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

Deep Fryer: Season 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 (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 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 1 minute per side (timewill 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