Rachael's Daytime Talk Show
John Besh's Slow Cooked Veal Cutlet Grillades and Grits

John Besh's Slow Cooked Veal Cutlet Grillades and Grits

Ingredients

  • 4 pounds veal shoulder, sliced into thin cutlets
  • 2 cups flour
  • 1 teaspoon John Besh's Creole Spices
  • 1/4 cup rendered bacon fat
  • 1 large onion, small diced
  • 1 stalk celery, small diced
  • 1/2 bell pepper, small diced
  • 2 cloves garlic, minced
  • 2 cups tomatoes, diced
  • 2 cups chicken or veal stock
  • 1 sprig thyme, picked
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 2 green onions, chopped
  • Salt, pepper and Tabasco to taste
  • John Besh's Jalapeño Cheese Grits

Yields: Serves 6-8

Preparation

Season the veal cutlets with salt and black pepper and season the flour with the creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high.

Cook the cutlets on both sides until golden brown and remove from the pan reserving each cutlet, while being careful not to overcrowd the pan. Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until the become a deep mahogany color and add the celery, bell pepper and garlic.

Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists.

Add the tomatoes and Basic Veal Stock while stirring and raise heat to high until the liquid comes to a boil. Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire and the veal cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender.

Season the grillades to taste with salt, pepper and Tabasco and serve over creamy jalapeño cheese grits.