Advance Food Traditional Lightly Marinated Ribeye Flat Steak, 3 Ounce -- 53 per case.

AdvancePierre Ribeye Flat Steak Steak Beef steak Lightly marinated for consistency Individually wrapped for easy portioning Thinly sliced 0 g trans fat Frozen shelf life: 180 days Keep frozen for later use 3 oz. (85.05 g) each 53 steaks per case The AdvancePierre Traditional Lightly Marinated Ribeye Flat Steak has a consistent flavor in every bite. This steak is individually wrapped in double-waxed paper for easy portioning. The bulk pack of AdvancePierre Ribeye Flat Steaks is ideal for restaurants, delis, and diners. Steak-EZE(R) Traditional Ribeye Flat Steak Lightly Marinated Hand sliced from the bottom round, sirloin and hip muscles. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for breaded veal dishes, such as veal parmesan. Profitability--veal adds an upscale touch to any menu. Improved Food Cost--pre-portioned cutlets mean no waste and consistent plate cost. Decreased Labor Requirements-- prepare without any further cutting required. Preparation Ease--pre-pounded for your convenience. Quality-- cryogenically frozen for longer shelf life and minimal purge; cut from the bottom round, sirloin hip muscles. Easy and Cost-Efficient Preparation--individually packaged so the cutlet can be further pounded right in the Preparation type: DEEP FRY Preparation instructions: 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. Deep fryer: season cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour then dipin lightly beaten eggs and bread crumbs. Cook cutlet in dee