Veal Grillades and Grits

Main Course

Recipe courtesy of Holly Goetting, Charley G's, for The Pot & The Palette Cookbook

Serves 2



  • 1 cup whole milk

  • 2 tablespoons butter 

  • 1/4 cup grits


  • 1/2 cup olive oil, divided
  • 2 (4-ounce) veal medallions
  • ¾ cup all-purpose flour, divided
  • 3 tablespoons diced onion
  • 3 tablespoons diced celery
  • 2 tablespoon diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tiger Sauce
  • 1 tablespoon Kitchen Bouquet
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup sliced green onions, for garnish
  • 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

Click image to enlarge




Chef Goetting's food is driven by Southern inspiration and that's certainly the case with this dish, which has been on the restaurant's luncheon special menu for at least ten years. She describes it as "One of our favorites, especially on a cold day." Tiger Sauce is a sweet-hot vinegar-based pepper sauce. Look for it at national retailers or order online.


 Make the grits. In a saucepan, bring the milk and butter to a boil and whisk in the grits. Reduce heat and simmer for about 5 minutes, or until smooth. Set aside.


 Make the grillades: In a medium sauté pan heat 1/4 cup of the olive oil. Dust the veal medallions with 1/4 cup of the flour.


Cook in a skillet on medium-high heat for about 3 minutes on each side. Take the veal out of the pan and set aside.


 In the same pan, add the remaining 1/4 cup olive oil and sauté the onion, celery, bell pepper, and garlic for about 3 minutes.


Then add the chicken stock, Worcestershire sauce, Tiger Sauce, Kitchen Bouquet, and salt and pepper. Return the veal to the pan and let simmer for 5 to 10 minutes.


To serve, spoon the veal and sauce over a pile of creamy grits and garnish with the green omons and parsley.


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