Creole Veal Grillades
Tender veal medallions slow-simmered in a rich Creole tomato gravy with bell peppers, onion, and celery. This New Orleans classic brings bold Louisiana flavor with a deep, savory roux-based sauce. Traditionally served over grits for a hearty breakfast or brunch that warms the soul.
For 4 servings
- prep · ~10 min
Pound and season the veal medallions.
1.Place veal slices between two sheets of plastic wrap.2.Pound gently with a meat mallet to about 1/4-inch thickness.3.Season both sides with a portion of the salt and black pepper.4.Lightly dust each medallion with all-purpose flour, shaking off excess. - fry · ~10 min
Brown the veal in batches.
1.Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering.2.Sear veal medallions in a single layer until golden brown, about 2 minutes per side.3.Transfer browned veal to a plate and set aside. Repeat with remaining veal.TIPDon't crowd the pan — work in batches so the veal sears rather than steams. - fry · ~7 min
Make the dark roux.
1.Reduce heat to medium. Add remaining 2 tablespoons oil to the same pot.2.Whisk in 2 tablespoons of leftover seasoned flour from dusting the veal.3.Cook, whisking constantly, until roux turns the color of peanut butter, about 5-7 minutes.TIPStay with the roux — it can burn quickly. Aim for a deep caramel color for fullest flavor. - saute · ~6 min
Sauté the Creole trinity.
1.Add chopped onion, celery, and bell pepper to the roux immediately after it reaches color.2.Stir well and cook until vegetables soften, about 5 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.TIPThe moisture from the vegetables stops the roux from browning further. - saute · ~5 min
Add tomatoes and build the gravy.
1.Add chopped tomatoes and cook, stirring, until they break down and release their juices, about 4-5 minutes.2.Stir in the dried thyme. - simmer · ~90 min
Simmer the grillades until tender.
1.Pour in the water and add bay leaves. Stir well to deglaze the pot.2.Return the browned veal to the pot, nestling pieces into the gravy.3.Bring to a gentle boil, then reduce heat to low.4.Cover and simmer until the veal is fork-tender, about 90 minutes.5.Stir occasionally and add a splash more water if the gravy thickens too much.TIPLow and slow is the secret — the veal should nearly fall apart when prodded with a fork. - mix · ~1 min
Finish with hot sauce and adjust seasoning.
1.Remove and discard the bay leaves.2.Stir in the hot sauce.3.Taste and adjust with remaining salt and pepper as needed. - serve · ~1 min
Garnish with green onion and serve.
1.Ladle grillades and gravy into bowls or over creamy grits.2.Top with sliced green onion.TIPGrillades are traditionally served over stone-ground grits for a classic New Orleans breakfast or brunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound veal to even ¼-inch thickness for uniform tenderness and quick browning.
- 2Use a heavy Dutch oven for even heat distribution and better browning.
- 3Stir roux constantly with a wooden spoon to prevent scorching.
- 4Add vegetables immediately after roux reaches color to stop the cooking process.
- 5Nestle browned veal snugly into the gravy so it simmers evenly.
- 6Skim off excess fat from the gravy before serving for a cleaner finish.
- 7Cool leftovers completely before refrigerating; reheat gently over low heat.
Adapt it for your goals.
Lower-fat
Substitute half the oil with chicken or beef broth when making the roux, and trim any visible fat from the veal before pounding. This reduces total fat while keeping the sauce savory.
gluten freeGluten-free
Replace all-purpose flour with a 1-to-1 gluten-free flour blend (with xanthan gum) for the veal dusting and roux. The gravy will thicken similarly; cook roux until golden, as gluten-free flour browns faster.
dairy freeDairy-free
This recipe is already dairy-free, but ensure hot sauce and any optional garnishes (like green onions) are verified dairy-free for strict avoidance.
vegetarianVegetarian
Substitute veal with thick slices of portobello mushrooms or firm tofu (pressed and seared). Use vegetable broth instead of water for the gravy, and simmer just until mushrooms are tender (about 30 minutes).
Why this is on our healthy list.
Rich in Protein
Veal provides high-quality, lean protein that supports muscle maintenance and repair.
Source of Vitamins from Trinity
Onions, celery, and bell peppers deliver vitamin C, vitamin K, and antioxidants, supporting immune and bone health.
Low in Added Sugars
The tomato gravy is naturally sweet without added sugars, making it a blood-sugar-friendly option.
Contains Lycopene from Tomatoes
Cooked tomatoes release lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Frequently asked questions
Yes, veal shoulder or chuck can be substituted—cut into thin medallions and pound to ¼-inch. The simmering time may need to increase by 15–20 minutes for tenderness.
