Instructions: Preheat the oven to 400 degrees.

In a large saucepan, heat 2 tablespoons of the oil. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft and clear in color. Add the garlic and red wine. Bring the liquid to a boil and reduce by half, about 2 minutes. Stir in the tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Stir in the dried herbs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Stir in the basil.

Bring a pot of salted water to a boil. Season the veal chops with salt and pepper. Season the flour with Bayou Blast. Season the egg wash with the Creole seasoning. Season the bread crumbs also with the seasoning. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely.

Add 1/4 cup of the oil to two large skillets. When the oil is hot, add two chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove and drain on paper towels. Season with Bayou Blast.

Add the pasta to the boiling water and cook until tender, about 8 minutes. Place the chops on a parchment-lined baking sheet and bake for 4 minutes, or until hot. Remove the pasta from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce.

To serve, mound the pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal. Garnish with the grated cheese.

This recipe yields 4 servings.

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