Hunter's Veal Chop with Southern Cheese Grits: Jaegerschnitzel with Southern Cheese Grits

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I made the veal chops and southern cheese grits. My husband loved it so much talked about it on Facebook. Will make again on special days.

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I watched Sunny cook this on her show a few weeks ago. No veal at the store so I used thin (1inch Rib-eye steak. I could not bring myself to strain the vegetables out of the sauce. I sauteed the mushrooms in a separate pan and added to the sauce. The Southern cheese grits were a nice addition to the meal.
Will do this one again and again.

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The sauce was a little cumbersome and time consuming, but well worth it in the end! Yum! The store was out of veal chops, so I used pork chops and they came out great. My partner, who hates grits, loved these. Another win for Sunny!

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I used a ribeye steak in the place of the veal chop, and it came out excellent. I LOVE the sauce! It is so worth the minor effort. The grits were great and the heat cooks out of the peppers enough that I was able to serve it to my kids. The whole family loved this dish.

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What a refreshingly creative remake for the veal chops other than grilling. The sauce/gravy for this is spectacular. It is absolutely worth the extra effort and this will become a staple for gravy making in my kitchen.
I only cook for two but made the gravy as stated in the recipe so there would be leftovers (of which there is not enough left!
I served it on a mixture of wild rice and black beans..............super terrific!.
Wonderbar!
Thanks Sunny.......................

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Jaegerschnitzel served with Grits ? German Dish ? Jaegerschnitzel Yes,Grits NO!

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We had this last night, following the recipe exactly. It was amazing! The best part, we called it dessert, was gnawing the last, sweet meat and sauce off the chop bone. My husband is from Texas and he loved the grits too.

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Made this recipe several times and each time it came out great. I make the sauce for other meats too like pork, beef and even lamb...fabulous!!

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I made this for my husband and served with a special bottle of Madrigal Sonnet 63. It was a fabulous meal. I would do this again, and think it would make a great and easy dish for company. Much of it could be done ahead and then put together quickly while guests enjoy appetizers.

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Absolutely wonderful. I took the advice of other reviewers and added thyme and garlic. This with the cheesy grits is a great dinner party menu, the presentation is as impressive as the food tastes.