Labeled as "cutlets", I can find them at my grocery store in Minnesota regularly. As a south Dakota native, I grew up eating these delicious, tender morsels.
I prepare 3 lbs with a dredge in flour, seasoned heavy with onion, garlic powder, salt, pepper, and a large pinch of cayenne, then brown on both sides. transfer to a roaster, deglaze the pan with a can or 2 of chicken stock, then stir in 2 cans of cream of mushroom soup, pour it all over the "cutlets", then bake at 325 for 1-1.5 hours. Put peeled and halved potaotes on top, and you have a one pot meal. Awesome stuff, I say-I say.