Veal Grillades and Grits
December 2013. Chef Goetting’s food is driven by Southern inspiration and that’s certainly the case with this dish, which has been on the restaurant’s luncheon special menu for at least ten...
Keywords
- entrées
- CRMag Staff
- recipes
- meat
- 2013
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Saute pan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- 1 cup whole milk
- 2 tbsp. butter
- 1/4 cup grits
- 1/2 cup olive oil, divided
- 2 (4-oz.) veal medallions
- 3/4 cup all-purpose flour, divided
- 3 tbsp. diced onion
- 3 tbsp. diced celery
- 2 tbsp. diced green bell pepper
- 1 tsp. minced garlic
- 1 cup chicken stock
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Tiger Sauce
- 1 tbsp. Kitchen Bouquet
- salt
- freshly ground black pepper
- 1/4 cup sliced green onions, for garnish
- 1/4 cup finely chopped parsley, for garnish
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