Grillades and Grits

Preparation info
  • Yield:


    Breakfast or Luncheon Servings.
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most traditional main courses in Louisiana is a combination called grillades and grits. It is made with braised slices of veal or round steak. The meat is well browned and cooked with tomatoes. It is served, of course, with freshly cooked grits.


  • ¾ pound veal, preferably from the leg, or round of beef, cut into 3slices of equal width
  • 1


  • Cut the veal or beef slices crosswise in half to produce 6 pieces. Put on a flat surface and pound lightly without breaking the fibers. Rub on all sides with garlic. Sprinkle with flour seasoned with salt, pepper, and cayenne. Pound the meat lightly all over with a heavy dinner plate.
  • Heat the shortening in a heavy skillet and add the meat. Cook 2 or 3 minutes ove