To Thaw: Place cutlet under refrigeration overnight. If time does not allow, place the cutlet under cold, running water (do not remove the cutlet from vacuum-sealed bag); this method defrost the cutlet within a few minutes. Do not thaw in microwaveor warm water. Do not let cutlets sit at room temperature to defrost.
Deep Fryer: Season thawed 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 (timewill vary with size of fryer and the number of cutlets in the basket). Internal temperature should reach 165 degrees f.
Stovetop: Season thawed cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour (optional). Ina saute pan, heat a 50/50 mixture of oil and butter over medium-high heat. Saute cutlets for approximately 1 minute perside (time will vary with temperature). Internal temperature should reach 165 degrees f.