Slow-Cooked Veal Grillades Recipe | Epicurious

Ingredients

• 4 pounds boneless veal shoulder, sliced into thin cutlets
• Salt
• Freshly ground black pepper
• 2 cups flour
• 2 teaspoons Basic Creole Spices
• 1/4 cup rendered bacon fat
• 1 large onion, diced
• 1 stalk celery, diced
• 1/2 bell pepper, diced
• 2 cloves garlic, minced
• 2 cups canned whole plum tomatoes, drained, seeded, and diced
• 2 cups Basic Veal Stock
• Leaves from 1 sprig fresh thyme
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 tablespoon Worcestershire
• Tabasco
• 2 green onions, chopped