To Thaw: Place in the refrigerator overnight, or place in the sink under cold, running water (do not remove the cutlet from vacuum-sealed bag). Do not attempt to thaw in microwave or in 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. 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 one minute per side until internal temperature reaches 165 degrees f.