Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa Recipe

• 2 Tbsp. extra virgin olive oil
• 1/2 c. minced onions
• 2 Tbsp. brunoise red peppers
• 2 Tbsp. brunoise yellow peppers Salt to taste Cayenne to taste
• 1 lb Louisiana crawfish tails
• 1/4 c. minced green onions
• 1 Tbsp. minced garlic
• 2 Tbsp. minced fresh parsley
• 1 lrg egg
• 1/2 c. bread crumbs
• 1/4 c. grated Parmigiano-Reggiano cheese
• 8 x double-cut veal loin chops - (to 10), 2 1/ to 3" thick, 12 to 14 ounce ea Creole seasoning see * Note
• 1/2 c. vegetable oil
• 2 Tbsp. butter
• 1/4 c. minced shallots
• 1 Tbsp. garlic Salt to taste Freshly-grnd black pepper to taste
• 1/2 lb Louisiana crawfish tails
• 1/2 c. dry red wine
• 2 c. demi-glace
• 6 c. Creamy Stone-Grnd Grits (see recipe), hot
• 2 Tbsp. minced green onions, green part only

Directions