Slow-Cooked Veal Grillades and Jalapeno Cheese Grits


Recipe courtesy of My Family Table by Chef John Besh (Andrews McNeel Publishing)

  Serves 6 to 8

For the Veal

  • 4  pounds veal shoulder, sliced into thin cutlets
  • 2  cups flour
  • 1  teaspoon Creole sesoninbg
  • 1/4  cup  rendered bacon fat
  • 1  large onion, small dice
  • 1  stalk celery, small dice
  • 1/2  bell pepper, small dice
  • 2  cloves garlic, minced
  • 2  cups tomatoes, diced
  • 2  cups veal stock 
  • leaves from 1  sprig thyme
  • 1  teaspoon crushed red pepper flakes
  • 1  bay leaf
  • 1  tablespoon Worcestershire sauce
  • 2  green onions, chopped
  • salt, pepper and Tabasco to taste
  • Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

  • 1  cup stone ground white corn grits
  • 1  jalapeño
  • 3  tablespoons butter
  • 2  tablespoons mascarpone or cream cheese
  • 1/4  cup grated  Edam cheese
  • salt to taste

Slow-Cooked Grillades and Grits

Grillades Grits  

 Click image to enlarge



Season the veal cutlets with salt and black pepper and season the flour with the Creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high. Cook the cutlets on both sides until golden brown and remove from the pan, reserving each cutlet, while being careful not to overcrowd the pan. Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until they become a deep mahogany color and add the celery, bell pepper and garlic. Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists. Add the tomatoes and Basic Veal Stock while stirring and raise heat to high until the liquid comes to a boil. Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire and the veal cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender. Season the grillades to taste with salt, pepper and Tabasco and serve over creamy Jalapeño Cheese Grits.


Preheat oven to 400°F. In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes. While the grits are cooking, roast the jalapeño pepper in the oven for 10 minutes so that the skin blisters and can be easily removed. Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.Remove the grits from the flame and fold in the butter, mascarpone and edam cheeses.

Season with salt to taste and serve.

Louisiana Recipes Weekly


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