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 in warm water. Do not let cutlets sit at room temperature to defrost.
Stovetop: Heat a 50/50 mix of oil and butter in a saute pan over medium-high heat. Saute thawed cutlets for approximately 1 1/2 minutes per side (time will vary with temperature of oil). Internal temperature of the cutlet should reach 165 degrees f.
Ingredients: Veal - With a Solution of (Water, Dextrose, Sodium Phosphates, Salt, Autolyzed Yeast, Garlic Powder and Spices. Not More Than 2% Silicone Dioxide Added to Prevent Caking).