Grillades Recipe

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Lynette !


Southern at its finest....serving over grits makes this feel like home.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 20 Min
Stove Top


  • 2 lb
    veal cutlets
  • 1/2 c
    all-purposed flour
  • 1 tsp
  • 1 tsp
    white pepper
  • 2 Tbsp
    butter, melted
  • 2 Tbsp
    vegetable oil
  • 1/2 lb
    fresh mushrooms, thinly sliced
  • 1 c
    green onions, finely chopped
  • 1/2 c
    green pepper, finely chopped
  • 1 clove
    garlic, minced
  • 2 Tbsp
    butter, melted
  • 3 c
    peeled, chopped tomatoes
  • 1 1/2 c
  • 1/2 c
    burgundy or other dry red wine
  • 2 Tbsp
    tomato paste
  • 2 Tbsp
    fresh parsley, finely chopped
  • 1
    bay leaf
  • 1/2 tsp
    ground thyme
  • ·
    hot cooked, buttered grits

How to Make Grillades


  1. Place 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.
  2. Combine the flour, salt, and white pepper. Dredge the veal in the flour mixture.
  3. Cook 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.
  4. Saute 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.
  5. Add 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.

Printable Recipe Card

About Grillades

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #Grits, #Veal, #comfort-food

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