Grillades And Grits - cooking recipe

Ingredients

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

Preparation

Season the veal with salt and pepper.
Heat the butter in a large skillet and saute until the veal is lightly browned, about 3 minutes per side.
Transfer meat to warm preheated oven (175\u00b0) while preparing the sauce.