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Cullen's Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce

        2    tbs  olive oil
        1/2    cup  chopped onions
          2    tbs  brunoise red peppers
          2    tbs  brunoise yellow peppers
                    Salt to taste
                    Cayenne to taste
          1     lb  Louisiana crawfish tails
        1/4    cup  chopped green onions
          1    tbs  chopped garlic
          2    tbs  chopped fresh parsley
          1    lrg  egg
        1/2    cup  bread crumbs
        1/4    cup  grated Parmigiano-Reggiano cheese
          8      x  double-cut veal loin chops - (to 10), 2 1/
                    to 3" thick, 12 to 14 oz ea
                    Creole seasoning see * Note
        1/2    cup  vegetable oil

 FOR THE SAUCE 
          2    tbs  butter
        1/4    cup  chopped shallots
          1    tbs  garlic
                    Salt to taste
                    Freshly-ground black pepper to taste
        1/2     lb  Louisiana crawfish tails
        1/2    cup  dry red wine
          2    cup  demi-glace
          2    tbs  chopped green onions, green part only

   6    cup  Creamy Stone-Ground Grits (see recipe), warm (Opitinal)

Method:
Preheat the oven to 400 degrees.

In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 more minutes. Add the green onions, garlic, and parsley. Saute for 1 minute.

Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside.

Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, outside and inside the pocket, with Creole seasoning. Stuff each chop with 1/4 cup of the crawfish mixture. Press the filling firmly into the pockets.

In 2 large saute pans, over medium heat, heat the 1/4 cup of the vegetable oil in each saute pan. Sear the chops for 6 minutes on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 minutes. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 minutes for medium. Remove the chops from the oven and rest for 5 minutes before serving.

For the Sauce: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the crawfish. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm.

Mound the grits in the center of each plate. Lay a chop on top of the grits. Spoon the sauce over each chop. Garnish with green onions.

This recipe yields 8 servings. 
This generation of Americans has a rendezvous with destiny. 
- Franklin Delano  Roosevelt