Slow-Cooked Veal Grillades

Slow-Cooked Veal Grillades
Need If you have tabasco, bay leaf, veal shoulder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Season the veal cutlets with salt and pepper.
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Salt And PepperSalt And Pepper
Veal CutletVeal Cutlet
2
Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
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All Purpose FlourAll Purpose Flour
SpicesSpices
ShakeShake
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WhiskWhisk
BowlBowl
3
Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet.
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Bacon DrippingsBacon Drippings
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4
Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
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SauceSauce
VealVeal
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Frying PanFrying Pan
5
Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes.
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OnionOnion
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
6
Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes.
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Bell PepperBell Pepper
CeleryCelery
GarlicGarlic
7
Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
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Seasoned FlourSeasoned Flour
VegetableVegetable
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Frying PanFrying Pan
8
Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables.
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Worcestershire SauceWorcestershire Sauce
Veal StockVeal Stock
VegetableVegetable
Bay LeavesBay Leaves
TomatoTomato
PepperPepper
ThymeThyme
9
Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
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VealVeal
10
Season with salt, pepper, and Tabasco, then add the green onions.
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Green OnionsGreen Onions
PepperPepper
SaltSalt
11
Serve over creamy Jalapeño Cheese Grits.
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CheeseCheese
GritsGrits
12
Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
DifficultyHard
Ready In45 m.
Servings6
Health Score74
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