Loading...
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.
For 4 servings
Prepare and Dredge the Veal
Brown the Veal
Sauté the Holy Trinity
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
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.
This cajun_creole recipe takes 110 minutes to prepare and yields 4 servings. At 488.67 calories per serving with 42.2g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Create the Gravy
Braise the Grillades
Finish and Serve
If you can't find veal, this recipe works beautifully with thinly pounded beef round steak or boneless pork loin chops.
Add 1/2 teaspoon of smoked paprika along with the Creole seasoning for a subtle, smoky depth.
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.
Sauté 8 ounces of sliced cremini mushrooms after browning the veal and before adding the Holy Trinity for an earthy flavor boost.
Veal is a high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
Veal is a good source of essential minerals such as zinc, which supports immune function, and phosphorus, which is vital for bone health.
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.
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.
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.
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.
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.
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.
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.
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.