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Veal Grillades and Grits Print Email

Tasty smothered veal cutlets, great with grits or rice.

1/2 lbs Butter
2 1/2 cup, plus 2 TBS Flour
3 TBS Vegetable oil
1 each Onion, diced
1 each Green bell pepper, diced
1 each Red bell pepper, diced
6 cups Beef stock
2 cups Whole tomatoes, canned, with juice
1 TBS Garlic, minced
1/5 tsp Creole seasoning
Kosher salt and freshly ground black pepper, to taste
1 LB Veal cutlets
1/4 cup Red wine
Stone-ground grits, as needed

In large skillet over low heat, melt butter. Gradually add 1 1/2 cups, plus 2 tablespoons flour, stirring constantly with a wooden spoon. Cook, stirring constantly, until the color of milk chocolate, about 35 minutes. Reserve.

Add 1 tablespoon of oil to a large skillet over moderately high heat. Add the onion and bell peppers and cook, stirring, until just wilted, about 5 minutes.

In a large pot, heat stock and tomatoes to boiling. Gradually add reserved roux, stirring constantly with a wooden spoon to prevent lumps. Heat to simmering. Add onion mixture and simmer 5 minutes. Skim away foam with spoon. Add garlic, Creole seasoning, salt and pepper. Simmer 10 minutes.

With a mallet, pound veal into 1/2-inch thick slices. Place remaining cup of flour in a shallow bowl and season with salt and pepper. Dredge veal in flour, shaking off excess. Add one tablespoon of oil to a large skillet over moderately high heat until hot, but not smoking. Add half of the veal and cook until browned, about 2 minutes on each side. Transfer to a plate. Add remaining oil and cook remaining veal in same manner. Deglaze pan with wine and scrape up bits with a wooden spoon. Add to roux mixture, along with veal and any juices on plate. Bring mixture just to a simmer. Place a portion of grits on a serving plate and serve grillades over the grits. 8 servings. - Chef Michelle McRaney, Mr. B's Bistro - New Orleans, La., USA

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