1 ½ pounds veal scallopine (about 6 cutlets)

1 cup all-purpose flour

2 teaspoons Creole seasoning

¼ cup bacon grease (plus more if needed)

1 onion, finely chopped

1 green bell pepper, finely chopped

2 celery stalks, finely chopped

2 cloves garlic, minced

1 (15-ounce) can diced tomatoes

2 cups low-sodium beef broth

For the Grits:

6 cups chicken broth (plus more if needed)

1 ½ teaspoon salt

1 teaspoon ground black pepper

1 ½ cups stone-ground grits

6 ounces cream cheese, cubed

6 Tablespoons butter