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

  • 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


  • 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


  • 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


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.

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.

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.

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