Grillades
Cut veal into medallions about 3 x 3-inches and pound with a mallet to flatten. 
Heat oil in medium sauté pan. Season the cutlets with salt, white sugar and black pepper mixture and brown on both sides about 2 minutes. Remove from pan and set aside.

Sauce
Heat bacon grease (vegetable oil) in a 4-quart heavy pot. Stir in flour and cook on medium heat, stirring constantly to make a dark roux. Add veal stock, white pepper, cayenne pepper, black pepper and salt and stir well. Bring to a boil, reduce heat and simmer, about 20-30 minutes. 
In a separate medium sauté pan, heat butter on moderate flame. Add onions, bell pepper, celery and garlic and cook about 3 minutes. Add mushrooms and tomatoes and cook about 2 minutes. Then add veal cutlets, and vegetable mixture to sauce and cook covered on low heat about 30 minutes until veal is tender.

Grits
Bring water to a boil. Add salt and slowly stir in grits. Reduce heat, add butter and cook about 5 to 7 minutes.

To Serve
Spoon about 1/2 cup of grits onto plate, off center, then spoon grillades half of the way on top of grits and onto plate.
Garnish with sliced green onions.