Grillade

Grillade is a dish of thinly sliced meat, usually veal, pork, or chicken, that is quickly sautéed or pan-fried and served with a savory sauce. The name comes from the French grillade, meaning something grilled or fried in hot fat. In Louisiana Creole and Cajun cooking, grillades are prepared by pounding the meat to a uniform thinness, dusting it with seasoned flour, and browning it in fat. The meat is then simmered briefly in a peppery tomato-based sauce, often called gravy piquant or grillade gravy. The sauce typically includes onions, bell peppers, garlic, tomatoes or tomato sauce, stock or wine, and herbs such as thyme and bay leaf, with cayenne or hot sauce for heat.

Serving typically involves spooning the sauce over the meat and presenting it over hot grits or rice. Grillades and gravy are a hallmark of Louisiana Creole cuisine and are enjoyed as a hearty weekday dish and, in some regional traditions, for breakfast or brunch. The dish reflects French culinary influence blended with Southern American ingredients and techniques.

Variations exist across regions and kitchens. While French practice can emphasize veal, Cajun and Creole versions more commonly use pork or chicken. The meat is usually cut very thin to ensure quick cooking, and the accompanying sauce is designed to be substantial and flavorful enough to accompany the starch, such as grits or rice.