I was extremely pleased with the Tenderness of the Veal Cutlets. The portion size was just perfect.
I made Jager Schnitzel with the Veal Cutlets. I patted them dry with a paper towel then tenderized them by pounding them out. I seasoned them with salt, pepper and garlic powder. I sautéed them in butter until browned on both sides. I removed them from the pan and placed sliced mushrooms in the pan and sauteed them in butter until cooked. I put brown gravy in the pan with the mushrooms then placed the Veal Cutlets back into the pan.
The result was the most tender and flavorful Veal Cutlets I have ever eaten.
I will be purchasing them again to make Veal Parmigiana and I recommend the Veal Cutlets to all interested in Tender Veal Cutlets.