What is the 'Holy Trinity' in Creole cooking?

The 'Holy Trinity' is the foundation of much of Louisiana's Cajun and Creole cuisine. It consists of a combination of finely chopped onion, celery, and bell pepper, which provides a classic aromatic base for many dishes.

Can I make this in a slow cooker?

Yes. Follow steps 1-4 on the stovetop to brown the meat and build the gravy base. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the veal is tender.

What should I serve with Creole Veal Grillades?

The most traditional pairing is creamy, buttery grits. Other great options include mashed potatoes, crusty French bread for sopping up the gravy, or a simple side of steamed rice.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of beef broth if the gravy has become too thick.

Is Creole Veal Grillades healthy?

This dish is a hearty comfort food. It provides significant protein from veal and nutrients from the vegetables. However, it can be high in sodium and fat due to the browning process, butter, and broth. To make it healthier, use low-sodium broth, a salt-free Creole seasoning, and be mindful of portion sizes.

How many calories are in one serving of Creole Veal Grillades?

A typical serving of Creole Veal Grillades (without grits) contains approximately 550-650 calories. The final count depends on the fat content of the veal and the specific brands of ingredients used.

Home / Recipes / cajun_creole / Creole Veal Grillades

cajun_creoleMediumnon vegetariannut freehigh protein

Creole Veal Grillades

POPULARITY

0.0/5

TASTE SCORE

8/10

Tender, thin-pounded veal medallions slow-braised in a rich, savory Creole tomato gravy with onions, celery, and bell peppers. A classic New Orleans brunch staple, traditionally served over creamy grits.

PREP

20m

COOK

90m

SERVES

1.5 CUP

478 cal

SERVINGS

INSTRUCTIONS

6 steps. 90 minutes total.

6 STEPS

1
Step 1
- a.Prepare and Dredge the Veal
- b.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.
- c.In a shallow dish, combine 1/2 cup of all-purpose flour and 2 tablespoons of Creole seasoning. Mix thoroughly.
- d.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
Step 2
- a.Brown the Veal
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.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.
- d.Remove the browned veal from the pot and set it aside on a plate. Do not wipe out the pot.
3
Step 3
- a.Sauté the Holy Trinity
- b.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.
- c.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.
- d.Stir in the minced garlic and cook for another 60 seconds until fragrant.
4
Step 4
- a.Create the Gravy
- b.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.
- c.Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
- d.Stir in the undrained diced tomatoes, Worcestershire sauce, hot sauce, and the bay leaf. Bring the mixture to a gentle simmer.
5
Step 5
- a.Braise the Grillades
- b.Return the browned veal medallions to the pot, along with any accumulated juices from the plate. Submerge them in the gravy.
- c.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.
- d.Stir the pot every 20-30 minutes to ensure nothing sticks to the bottom.
6
Step 6
- a.Finish and Serve
- b.Once the veal is fork-tender, remove the pot from the heat. Discard the bay leaf.
- c.Taste the gravy and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
- d.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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pounding the veal very thin is the secret to exceptionally tender grillades.
2
Don't overcrowd the pot when browning the meat; this ensures a good sear rather than steaming the meat.
3
The gravy will thicken as it stands. If it becomes too thick, you can thin it with a little more beef broth or water.
4
For a deeper flavor, deglaze the pot with 1/4 cup of dry red wine after sautéing the vegetables and before adding the flour.
5
Grillades taste even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

If you can't find veal, this recipe works beautifully with thinly pounded beef round steak or boneless pork loin chops.

Smoky Flavor

Add 1/2 teaspoon of smoked paprika along with the Creole seasoning for a subtle, smoky depth.

Extra Heat

For a spicier kick, add 1/4 teaspoon of cayenne pepper to the flour mixture or add a finely minced jalapeño with the Holy Trinity.

Mushroom Addition

Sauté 8 ounces of sliced cremini mushrooms after browning the veal and before adding the Holy Trinity for an earthy flavor boost.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Veal is a high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

brain

Rich in B Vitamins

This dish provides B vitamins like Niacin (B3) and B12 from the veal, which are crucial for energy metabolism, nervous system function, and the formation of red blood cells.

leaf

Contains Essential Minerals

Veal is a good source of essential minerals such as zinc, which supports immune function, and phosphorus, which is vital for bone health.

antioxidant

Provides Antioxidants

The tomatoes in the gravy are rich in lycopene, a powerful antioxidant that helps protect cells from damage. The garlic and onions also contribute beneficial plant compounds.

QUESTIONS?

Frequently asked questions

Grillades (pronounced GREE-ahds) are a traditional New Orleans Creole dish consisting of medallions of meat, typically veal, beef, or pork, that are browned and then slowly braised in a rich, savory gravy. They are most famously served over grits for brunch.

PAIRS WELL WITH

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american·15 min·532 cal

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Creole Veal Grillades

For 4 servings

6 steps. 90 minutes total.

Step 1

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