Recipe courtesy of Sunny Anderson
Hunter's Veal Chop with Southern Cheese Grits: Jaegerschnitzel with Southern Cheese Grits
Total:
1 hr 10 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 shoulder veal chops (about 3 pounds)
  • Salt and freshly ground black pepper
  • Flour, for dredging
  • Oil, for pan
  • 1 large sweet onion, 1/2 diced and 1/2 chopped
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 1 small bay leaf
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 2 tablespoons unsalted butter
  • 10 ounces fresh mushrooms, sliced
  • Southern Cheese Grits, recipe follows
Southern Cheese Grits:
  • 2 tablespoons unsalted butter
  • 1 large jalapeno pepper, seeded and chopped
  • 3/4 cup quick cooking grits
  • 3 cups water
  • 3/4 cup shredded Cheddar
  • Salt and freshly ground black pepper

Directions

Season the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits.

Southern Cheese Grits:

In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

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