Season the veal cutlets with salt and black pepper and season the flour with the creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high.
Cook the cutlets on both sides until golden brown and remove from the pan reserving each cutlet, while being careful not to overcrowd the pan. Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until the become a deep mahogany color and add the celery, bell pepper and garlic.
Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists.