6 lb. Veal Leg Cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336)
1-1/2 cups all-purpose flour
Andouille-Goat Cheese Grits
1/3 cup creole seasoning
3/4 cup vegetable oil
3 cups sliced red onions
3 cups sliced tri-color bell peppers
3 cups sliced assorted mushrooms
3 tbsp. chopped garlic
3/4 cup brandy
1/3 cup heavy cream
3 tbsp. chopped fresh thyme
1-1/8 cups cold butter, diced
kosher salt & cracked black pepper, to taste
chopped green onions, for garnish
Combine flour and Creole seasoning. Pound veal to 1/8-inch thickness; cut into 4 x 2-inch pieces. Dredge in flour mixture. Heat oil in large skillet over medium heat. Brown veal on both sides. Remove veal; keep warm.
Add onions, bell peppers, mushrooms and garlic to skillet; sauté, scraping up browned bits, until tender. Add brandy; flame. Stir in Grillade Sauce, cream and thyme; simmer 5 to 10 minutes. Stir in a few pieces of cold butter at a time; remove from heat. Season with salt and pepper.
Place 1-1/3 cups Grits on plate. Fan about 4 pieces (about 6 oz) of veal on grits; top with generous amount of sauce. Garnish with green onion.
Palace Café, New Orleans, LA, Executive Chef Gustar "Gus" Martin