Chicken Cutlets
Seasoned chicken cutlets
The chicken cutlet of every childhood kitchen: juicy inside, browned outside, gone in minutes.
A milder, lighter cutlet, the chicken version of the after-school classic. Parents keep them for dinners that have to happen between practice and bedtime, and the pan does most of the work. Set them out with rice and a quick cucumber salad, ketchup for the kids, hot mustard for the grown-ups.
Sold in the freezer aisle at grocery stores, not online. Questions? Call (917) 655-7151 or email gffcorp@gmail.com.
How we cook them at home
- Heat a little butter or oil in a skillet over medium heat.
- Add them frozen, straight from the package. No thawing.
- Cook until golden on both sides and hot all the way through.
Full ingredient and allergen information is printed on every package.
| Pack size | 1 LB (454 g) |
|---|---|
| Case | 20 packs per case |
| UPC | 638264997066 |
| Storage | Keep frozen at 0°F (-18°C) or below |
| USDA establishment | Est. 18364 |
| Made at | 633 Pierce Ave, Unit 8, Linden, NJ 07036 |
For stores and distributors
Put this bag in your freezer case.
Chicken Cutlets ships from our USDA-inspected plant in Linden, New Jersey, 20 packs per case. Case packs, the branded freezer program and private-label co-packing are all on the trade pages.
Also on the table tonight
A cutlet wants one soft thing and one sharp thing beside it: mashed potatoes on one side, a good dill pickle on the other.
