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Grillades Louisiane

Yield 4 servings


  • 2 (1/2-inch-thick) veal cutlets
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 2 medium-size green peppers, chopped
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 1/8 to 1/4 teaspoon red pepper
  • 1 bay leaf
  • Hot cooked rice

How to Make It

  1. Brown cutlets on both sides in hot vegetable oil in a large skillet. Remove cutlets from skillet, reserving pan drippings. Cut veal cutlets in half. Set cutlets aside.

  2. Stir 2 tablespoons flour into pan drippings. Cook, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients, except rice. Cook mixture 1 to 2 minutes. Add reserved cutlets; simmer, uncovered, 30 minutes or until cutlets are tender. Remove bay leaf, and discard. Serve cutlets with sauce over hot cooked rice.

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