Court of Two Sisters Grillades and Grits

Main Course

Recipe courtesy of The Court of the Two Sisters Restaurant, New Orleans

Serves 6 to 8

Ingredients: 
  • 2 lb. veal cutlets, trimmed
  • 1 tsp salt
  • 1 tsp white sugar
  • 1 tsp black pepper, coarse ground
  • (Blend above 3 together)
  • 1/4 cup vegetable oil

Sauce

  • 1/2 cup bacon grease or vegetable oil
  • 1/2 cup flour
  • 1 quart veal stock or water
  • 1/8 teaspoon white pepper, ground
  • 1/8 teaspoon cayenne pepper, ground
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 3 tablespoon butter
  • 1 cup white onion, julienne
  • 1/2 cup green bell pepper, julienne
  • 1/4 cup celery, julienne
  • 1 tablespoon garlic, minced
  • 3/4 cup mushrooms, sliced
  • 1½ cup tomatoes, peeled, seeded & diced

Grits

  • 4 cups water
  • 1/2 teaspoon salt to taste
  • 1 cup quick golden grits
  • 4 tablespoon butter

Court of Two Sisters Grillades and Grits

Court of Two Sisters Grillades and Grits

Click image to enlarge

Method: 

Grillades
Cut veal into medallions about 3 x 3-inches and pound with a mallet to flatten. 
Heat oil in medium sauté pan. Season the cutlets with salt, white sugar and black pepper mixture and brown on both sides about 2 minutes. Remove from pan and set aside.

Sauce
Heat bacon grease (vegetable oil) in a 4-quart heavy pot. Stir in flour and cook on medium heat, stirring constantly to make a dark roux. Add veal stock, white pepper, cayenne pepper, black pepper and salt and stir well. Bring to a boil, reduce heat and simmer, about 20-30 minutes. 
In a separate medium sauté pan, heat butter on moderate flame. Add onions, bell pepper, celery and garlic and cook about 3 minutes. Add mushrooms and tomatoes and cook about 2 minutes. Then add veal cutlets, and vegetable mixture to sauce and cook covered on low heat about 30 minutes until veal is tender.

Grits
Bring water to a boil. Add salt and slowly stir in grits. Reduce heat, add butter and cook about 5 to 7 minutes.

To Serve
Spoon about 1/2 cup of grits onto plate, off center, then spoon grillades half of the way on top of grits and onto plate.
Garnish with sliced green onions.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive