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Field to Feast: Paneed Veal with Stone Ground Grits and Marsala Sauce

The restaurant industry has been hit hard by COVID-19. Many Chefs have changed up the way they do things in order to keep serving the public delicious meals using our fresh, local, Louisiana ingredients. This week we had the opportunity to meet up with Chef Jeremy Langlois of Houmas House. We discussed the current situation, as well as plans for re-opening the dining rooms when the time is right. Houmas House sits on large, beautiful grounds that are open for you to get take out from the kitchen and enjoy the day with this spring weather. As an added treat, Chef Jeremy is planning a special menu this weekend for Mother’s Day! Happy Mother’s Day to all of you and if possible, please support your local restaurants this weekend as we all work to get through this together.

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Paneed Veal with Stone Ground Grits and Marsala Sauce 

Serves 4 

Ingredients:

  • 8 (2-ounce) veal loins

  • 2 cups flour

  • 4 eggs, beaten

  • 1/4 cup milk

  • 2 cups dried fine bread crumbs

  • Olive oil for frying

  • 1/4 cup grated Parmigiano-Reggiano cheese

  •  Salt and Pepper to taste

Instructions:

  1. Season each piece of veal with salt and pepper.

  2. Place each portion of veal between two sheets of plastic wrap. Gently pound the veal very thin. 

  3. In a mixing bowl, whisk the eggs and milk together. 

  4. Dredge the veal in the flour. Dip the veal in the egg wash, letting any excess drip off. Dredge the veal in the bread crumbs, coating each side completely.

  5. In a large saute pan, heat the olive oil.

  6. When the oil is hot, pan-fry the veal for 2 minutes on each side.

  7. Remove from the oil and drain on a paper-lined pan. 

Stone Ground Grits

Ingredients:

  • 6 cups water

  • 6 cups milk

  • 2 teaspoons salt

  • 1 teaspoon freshly ground white pepper

  • 4 tablespoons butter

  • 1 1/2 cups stone ground grits

  • 1 pound grated cheddar cheese

Instructions:

  1. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.

  2. Bring the liquid to a gentle boil. Stir in the grits.

  3. Cook for 45 minutes, stirring occasionally. 

  4. Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. 

  5. Serve with panneed veal 

Marsala Sauce

Ingredients:

  • 3 tablespoons olive oil

  • 1/4 cup onion, diced

  • 1 tablespoon garlic, chopped

  • 1/2 pound mushrooms, sliced

  • 3 tablespoons flour

  • 1/2 cup Marsala wine

  • 1 1/2 cups beef stock

  • Salt and pepper, to taste

Instructions:

  1. Add olive oil to heavy hot saucepan.

  2. Add onions, garlic, mushrooms, saute until mushrooms are tender.

  3. Add flour and cook about 1 minute then deglaze pan with Marsala wine.

  4. Add beef stock and cook until thick and flavors are blended.

Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.

Field to FeastMonica Velasquezbeef