One of the classic (and most delicious) New Orleans breakfasts. Season veal escallopes on each side with salt and pepper. Heat butter in a large skillet and saute the veal until it is lightly browned, about 3 minutes per side. Transfer cooked meat to a platter and hold in a warm oven whilie prepping the sauce. Heat olive oil in a large saucepan. saute the onion, green onion, bell pepper, garlic and celery until tender. Stir in bayleaf and Italian seasoning, and add the tomatoes, tomato paste and Worcestershire sauce. When the mixture is well-blended, stir in the stock and cook for 5 minutes, stirring freqently. Make a slurry with the cornstarch and water, and stir it into the sauce to thicken it. Add the parsley. Season with salt and pepper to taste, and cook over medium heat until reduced by 1/4. Remove the bay leaf. Spoon the sauce onto warm plates, and center a veal escallop on each. Place grits on the side of the meat, ladle additional sauce over the grits and meat. Garnish with parsley and a few capers. Serves 8. Posted to recipelu-digest Volume 01 Number 407 by molony
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|Serving Size: 1 Serving (794g)|
|Recipe Makes: 8|
|Calories from Fat: 150 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 33.8mg||10 %|
|Sodium 1170mg||40 %|
|Potassium 1686.6mg||44 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.8g|
|Protein 13.4g||19 %|
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Calories per serving: 271
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