Grillades
Grillades are a classic dish in Louisiana Creole and Cajun cuisine, featuring thinly sliced meat, traditionally veal but also beef or pork, that is browned and then braised in a seasoned sauce. The dish is commonly paired with grits or bread and is especially associated with New Orleans culinary traditions.
The name derives from the French grillades, meaning “grilled things,” though the preparation typically involves searing
Preparation typically begins by pounding the meat to a thin, uniform thickness, then dredging it in flour
Serving commonly centers on grillades and grits, a combination that has become iconic in Louisiana. The dish