Instructions: Heat oil and butter in a skillet on medium. Dredge veal medallions in flour and season lightly with salt and pepper. Saute on medium to high.

Remove medallions and set aside on a platter.

Meanwhile, pour wine into skillet and stir to break up bits of cooking fat etc. Deglaze well. Stir in cream and stir until it is reduced and you have a thickened sauce. Return veal to pan and coat well with sauce.

Serve at once.

Serve this dish with roasted potatoes and a vegetable medley or with spaghetti and marinara sauce.

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