Grillades and Grits From Kevin Belton
Updated: Jan 4
Here is Kevin’s take on the classic Brunch dish. He uses a choice of beef or pork instead of the traditional veal.
8 (4 ounce) pieces of Pork or Beef cutlets, sliced to 1/4 inch thickness
1 cup All-Purpose Flour
4 tablespoons Creole Seasoning
2 tablespoons Vegetable Oil
For the Gravy
1/4 cup Onion, chopped
1/4 cup Celery, chopped
1/3 Green Bell Pepper, chopped
1/2 cup Tomato, diced
4 cloves Garlic, peeled and minced
1/4 cup Vegetable Oil
1/4 cup All-Purpose Flour
2 tablespoons Red Wine
2 teaspoons Worcestershire Sauce
1/4 teaspoon Cayenne
2 Bay Leaves
2 1/2 cups Beef Borth
Kosher Salt and Pepper, to taste
1 cup Stone-Ground Grits, cooked according to the package directions
Rinse cutlets, pat dry, and chill in the refrigerator for about 20 minutes. Chilled cutlets fry better.
In a separate bow;, combine flour and seasoning. Dredge cutlets on both sides with the flour. season all cutlets thoroughly. Set aside.
In a large skillet over medium-high heat, bring oil to temperature. Evenly space cutlets in the pan and cook until thoroughly browed, about 4 minutes on each side. Remove and set aside.
Add onion to the skillet and sauté until translucent, about 5 minutes. Add celery and bell pepper and continue to cook until tender, about 5 minutes. Add tomato and cook for 1 minute. Add garlic and cook until you smell the aroma, about 1 minute. Transfer vegetables from pan and set aside.
Using the same pan, make a roux gravy using the oil and flour. Heat oil and slowly add flour until the consistency is that of wet sand. Continue to stir and cook until roux is a dark brown.
Add wine, Worcestershire, cayenne, bay leaves, and broth. Stir. Add vegetables and stir again. Add cutlets , cover, and reduce heat to a smiler. Continue to simmer for about 30 minutes or until the grillades are fork tender. Season with salt and pepper. Serve over grits and sprinkle with parsley.
Good Cooking, Good Eating and Good Living!!!