Veal Grillades and Grits
This is a traditional breakfast or brunch dish in New Orleans. Veal scallops are served over grits with a tomato-based Creole sauce. In some families, the veal is shredded before being added to the sauce.
- Creole Sauce
- Extra-Virgin Olive Oil - 1/4 cup
- Celery - 1/4 cup, chopped
- Green and Red Bell Pepper - 1/2 cup, julienned
- Onion - 2 tablespoons, chopped
- Garlic - 1 tablespoon, chopped
- Pinch of crushed red pepper
- Tomato Paste - 1 tablespoon
- Dry white wine - 1 cup
- Italian Plum Tomatoes - 1, 16-ounce can, with juice
- Fresh Parsley - 1 tablespoon, chopped
- Fresh basil - 1 tablespoon, chopped
- Fresh Oregano - 1 tablespoon, chopped
- Tabasco or other hot pepper sauce - 4 drops
- Worcestershire sauce - 1/2 teaspoon
- Sugar - 2 teaspoons (optional)
- Salt and freshly ground black pepper to taste
- Veal Cutlets or Scallops - 1 pound, thin, lightly pounded
- Olive Oil - 1 tablespoon
- Grits - 3 cups (prepared according to package directions)
To make the sauce: In medium saute pan over medium-high heat, heat the olive oil and add the chopped vegetables and crushed red pepper. Saute until lightly browned and tender, 4 - 5 minutes. Add the tomato paste, mixing well. Add the white wine and reduce by half. When reduced, add the tomatoes, fresh herbs, Tabasco, Worcestershire, sugar, salt, and pepper. Lower the heat and simmer 35 to 45 minutes.
To assemble: Season the veal scallops on both sides with salt and pepper. In a medium saute pan over medium-high heat, saute the veal very quickly in the olive oil, turning once, Place the veal in the sauce and bring to a boil. Serve the veal and sauce over cooked grits.