Slow-Cooked Veal Grillades Recipe

Name: Slow-Cooked Veal Grillades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boneless veal shoulder, sliced into thin cutlets; Salt; Freshly ground black pepper; 2 cups flour; 2 teaspoons; 1/4 cup rendered bacon fat; 1 large onion, diced; 1 stalk celery, diced; 1/2 bell pepper, diced; 2 cloves garlic, minced; 2 cups canned whole plum tomatoes, drained, seeded, and diced; 2 cups; Leaves from 1 sprig fresh thyme; 1 teaspoon crushed red pepper flakes; 1 bay leaf; 1 tablespoon Worcestershire; Tabasco; 2 green onions, chopped

Servings: persons

4 pounds boneless veal shoulder, sliced into thin cutlets
Salt
Freshly ground black pepper
2 cups flour
2 teaspoons
1/4 cup rendered bacon fat
1 large onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
2 cloves garlic, minced
2 cups canned whole plum tomatoes, drained, seeded, and diced
2 cups
Leaves from 1 sprig fresh thyme
1 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon Worcestershire
Tabasco
2 green onions, chopped

1
1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
2
2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
3
3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
4
4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
5
5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy
6
.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pounds boneless veal shoulder, sliced into thin cutlets, Salt, Freshly ground black pepper, 2 cups flour, and more.

Yes, Slow-Cooked Veal Grillades falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Veal Grillades

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