grillades
Southern at its finest....serving over grits makes this feel like home.
No Image
prep time
20 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 pounds veal cutlets
- 1/2 cup all-purposed flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, thinly sliced
- 1 cup green onions, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 clove garlic, minced
- 2 tablespoons butter, melted
- 3 cups peeled, chopped tomatoes
- 1 1/2 cups water
- 1/2 cup burgundy or other dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, finely chopped
- 1 - bay leaf
- 1/2 teaspoon ground thyme
- - hot cooked, buttered grits
How To Make grillades
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Step 1Place the veal between 2 sheets of wax paper; flatten to 1/4-inch thickness, using a meat mallet. Cut the veal into 1 1/2-inch pieces.
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Step 2Combine the flour, salt, and white pepper. Dredge the veal in the flour mixture.
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Step 3Cook the veal in 2 tablespoons butter and oil in a Dutch oven over medium-high heat until browned. Remove the veal from the Dutch oven; set aside.
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Step 4Saute the mushrooms, green onions, green pepper, and garlic in 2 tablespoons butter in the Dutch oven until tender. Add the chopped tomato and the next six ingredients.
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Step 5Add the reserved veal to the Dutch oven; stir gently. Bring to a boil; cover, reduce heat, and simmer for 40 minutes. Remove the cover, and cook 20 minutes. Remove the bay leaf. Serve over grits.
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