Veal Chop Tchoupitoulas Kit for 2

A signature dish that has been on the Commander’s menu since Emeril Lagasse was executive chef. New Orleanians enjoy teaching visitors how to say “Tchoupitoulas” (CHA-pa-TOO-las). Tchoupitoulas is the name of a major street along the Mississippi River and a Louisiana Indian tribe. The reduction of honey and vinegar combined with house-made veal stock and green peppercorns makes this bone-in veal chop with Creole cream cheese grits a truly memorable dish.

Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.