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.