Veal Grillades & Grits

Grillades and grits is the quintessential New Orleans brunch, and this version does it right. Thin veal steaks get dusted in seasoned flour, browned in lard until crusty, then baked under a thick tomato gravy built on the Creole holy trinity: onion, celery, and green bell pepper.

The gravy simmers for 20 minutes before the veal goes in, giving the tomatoes, garlic, and bay leaves time to break down and build flavor. Cornstarch dissolved in water thickens it into a sauce that clings to each steak and pools beautifully over a mound of hot grits.

Baking the browned steaks in that gravy for 30 minutes finishes the job, turning them fork-tender while the sauce reduces and concentrates. This is the kind of dish that makes a late Sunday morning feel like something special.

Chef Tips

• Veal stock is ideal here if you can find it, but beef stock works well as a substitute
• Get the lard or shortening properly hot before browning. You want a quick sear, not a slow steam
• Use ripe, in-season tomatoes for the best gravy. Canned whole tomatoes work well in winter
• Cook your grits thick and creamy so they soak up the gravy without turning soupy

Variations

• Use thin-cut pork loin or chicken breast cutlets instead of veal
• Add a splash of Worcestershire sauce and a pinch of cayenne to the gravy for more heat
• Serve over cheese grits with sharp cheddar stirred in for extra richness