Grillades & Grits – Garden & Gun

Ingredients

• 1 1/2 pounds veal or eye of round cutlets
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons Creole seasoning, such as Tony Chachere's
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons bacon grease or unsalted butter
• 1 tablespoon unsalted butter
• 1 white onion, diced
• 1 green bell pepper, seeded and chopped
• 1/2 cup chopped celery with leaves
• 3 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, drained
• 2 bay leaves
• 1 cup veal, beef, or pork stock
• 1 tablespoon Worcestershire sauce
• 8 ounces cremini mushrooms, sliced
• 1/3 cup chopped fresh parsley
• 4 cups hot cooked grits, prepared according to package instructions