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1
Preheat the oven to 400 degrees F. In a saute pan, over medium heat, heat the olive oil.
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2
When the oil is hot, add the onions and peppers.
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3
Season the vegetables with salt and cayenne.
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4
Saute for 2 minutes.
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5
Add the crawfish tails and continue to saute for 2 minutes.
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6
Add the green onions, garlic, and parsley.
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7
Saute for 1 minute.
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8
Remove the mixture from the heat and turn into a mixing bowl.
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9
Cool the mixture for 2 minutes.
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10
Add the egg, bread crumbs and cheese and mix well.
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11
Set aside.
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12
Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long.
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13
Season each chop, outside and inside the pocket, with Creole seasoning.
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14
Stuff each chop with 1/4 cup of the crawfish mixture.
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15
Press the filling firmly into the pockets.
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16
In 2 large saute pans, over medium heat, heat the 1/4 cup of the vegetable oil in each saute pan.
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17
Sear the chops for 6 minutes on the first side, being careful not to char them.
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18
Turn the chops over and continue to sear the other side for 4 minutes.
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19
Lay the chops on a parchment-lined baking sheet.
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20
Roast the chops for 15 minutes for medium.
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21
Remove the chops from the oven and rest for 5 minutes before serving.
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22
For the Sauce: In a saucepan, over medium heat, melt the butter.
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23
Add the shallots and garlic.
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24
Season with salt and pepper.
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25
Saute for 1 minute.
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26
Add the crawfish.
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27
Season with salt and pepper.
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28
Saute for 1 minute.
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29
Add the red wine and bring to a boil.
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30
Reduce the heat to medium and stir in the demi-glace.
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31
Simmer for 2 minutes and remove from the heat, keeping warm.
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32
Mound the grits in the center of each plate.
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33
Lay a chop on top of the grits.
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34
Spoon the sauce
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35
Combine all ingredients thoroughly.
