Grillades And Grits

• 8 thinly pounded veal escapales (about 3 oz. each)
• 1/2 c. butter
• 1/2 c. olive oil
• 1/2 c. chopped onion
• 1/2 c. chopped scallions
• 3 garlic cloves, chopped
• 1 1/2 c. green bell peppers, chopped
• 1/4 c. water
• grits
• 1/2 c. chopped celery
• 1 bay leaf
• 1 1/2 tsp. Italian seasoning
• 4 ripe tomatoes, diced
• 1 Tbsp. Worcestershire
• 2 Tbsp. tomato paste
• 1 qt. beef stock
• 2 Tbsp. cornstarch
• 2 Tbsp. parsley
• salt and pepper

1. Season the veal with salt and pepper.
2. Heat the butter in a large skillet and saute until the veal is lightly browned, about 3 minutes per side.
3. Transfer meat to warm preheated oven (175u0b0) while preparing the sauce.

veal escapales, butter, olive oil, onion, scallions, garlic, green bell peppers, water, grits, celery, bay leaf, italian seasoning, tomatoes, worcestershire, tomato paste, beef stock, cornstarch, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759588 (may not work)