Grillades Recipe

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Lynette !


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


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20 Min
1 Hr 20 Min
Stove Top


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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
bay leaf
1/2 tsp
ground thyme
hot cooked, buttered grits

How to Make Grillades


  • 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.
  • 2Combine the flour, salt, and white pepper. Dredge the veal in the flour mixture.
  • 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.
  • 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.
  • 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.

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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