Creole Veal Grillades with Cheese Grits

Instructions

1. 1

   Prepare and Dredge the Veal

   • If your veal is not already thin, place each piece between two sheets of plastic wrap and use a meat mallet to pound it to an even 1/4-inch thickness.
   • In a shallow dish, combine 1/2 cup of all-purpose flour and 2 tablespoons of Creole seasoning. Mix thoroughly.
   • Dredge each piece of veal in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour and set the veal aside. Reserve the leftover flour mixture for the gravy.
2. 2

   Brown the Veal

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in batches to avoid overcrowding the pot, carefully place the veal in the hot oil. Brown for 2-3 minutes per side until a deep golden-brown crust forms.
   • Remove the browned veal from the pot and set it aside on a plate. Do not wipe out the pot.
3. 3

   Sauté the Holy Trinity

   • Reduce the heat to medium. Add the butter to the pot, allowing it to melt and mix with the pan drippings. Scrape up any browned bits (fond) from the bottom of the pot.
   • Add the chopped onion, celery, and green bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant.
4. 4

   Create the Gravy

   • Sprinkle 2 tablespoons of the reserved seasoned flour over the cooked vegetables. Stir constantly and cook for 2 minutes to create a light roux and cook out the raw flour taste.
   • Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
   • Stir in the undrained diced tomatoes, Worcestershire sauce, hot sauce, and the bay leaf. Bring the mixture to a gentle simmer.
5. 5

   Braise the Grillades

   • Return the browned veal medallions to the pot, along with any accumulated juices from the plate. Submerge them in the gravy.
   • Reduce the heat to low, cover the pot tightly, and let it simmer for 1.5 hours. The veal should be exceptionally tender when done.
   • Stir the pot every 20-30 minutes to ensure nothing sticks to the bottom.
6. 6

   Finish and Serve

   • Once the veal is fork-tender, remove the pot from the heat. Discard the bay leaf.
   • Taste the gravy and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
   • To serve, spoon creamy grits into bowls and top with the veal grillades and a generous amount of gravy. Garnish with fresh parsley and sliced green onions.