Veal Grillades and Grits | Louisiana Kitchen & Culture

Ingredients

• 1 cup whole milk
• 2 tablespoons butter
• 1/4 cup grits
• 1/2 cup olive oil, divided
• 2 (4-ounce) veal medallions
• ¾ cup all-purpose flour, divided
• 3 tablespoons diced onion
• 3 tablespoons diced celery
• 2 tablespoons diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tiger Sauce
• 1 tablespoon Kitchen Bouquet
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced green onions, for garnish
• 1/4 cup finely chopped parsley, for garnish