The term Grillades refers more to the method of preparation than an actual cut of meat. Veal is a traditional Creole presentation of this dish, but it is also delicious with beef round steak or pork tenderloin. Beef is more available and less expensive than veal which makes it a very popular alternative. Pork would have been more popular in Cajun areas where pork was plentiful. The preparation is exactly the same, make sure to pound the meat out to ¼ inch. Make sure to tenderize and season the meat with salt and pepper before dredging in AP flour for browning.