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1.Season Veal With Salt And Pepper To Taste; Dredge In Flour To Coat. Shake Off Excess Flour. Melt 2 Tablespoons Butter And Olive Oil Over Medium Heat In A Large Skillet. When Foam Subsides, Add Veal 3 To 4 Pieces At A Time And Saute For 2 To 3 Minutes Each Side, Until Browned. Transfer Meat To A Plate. 2.Pour Most Of The Fat Off From The Skillet; Add Wine And 1/4 Cup Of The Stock And Bring To A Boil Over High Heat For 1 Or 2 Minutes, Scraping The Bottom And Sides Of The Skillet. 3.Return Meat To Skillet; Cover, Reduce Heat To Low, And Simmer For 10 To 15 Minutes, Basting Meat With Pan Juices Occasionally. Transfer Meat To A Platter. 4.Add Remaining 1/4 Cup Stock To Skillet And Bring To A Boil, Scraping Bottom And Sides Of Skillet. When Sauce Has Reduces To A Thick, Syrupy Consistency, Remove From Heat And Season With Salt And Pepper To Taste. Stir In 2 Tablespoons Softened Butter And Pour Sauce Over Meat.
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