Rose Veal Grillades and Grits

Name: Rose Veal Grillades and Grits
Ingredients: 3–4 lb. rose veal boneless shoulder; 1 Tbsp. plus 2 tsp. Cajun spice blend, divided; Kosher salt and freshly ground black pepper; 3 cups all-purpose flour, divided; Vegetable oil, for frying; 2 cups lard (or more vegetable oil); 2 cups finely chopped yellow onion; 1 cup finely chopped celery; 1 cup finely chopped poblano or green bell pepper; ½ cup finely chopped garlic cloves; 1 qt. chicken stock; 2 cups fire-roasted crushed canned tomatoes, liquid reserved; Finely chopped scallions, for garnish; 1 cup old-fashioned grits; 1 cup heavy cream; 8 Tbsp. unsalted butter, cut into ½-in. pieces