8 ounces of Veal Medallions (malleted flat)
1 1/2 ounces of Butter
1/2 Cup of Flour
1 Tablespoon of Finely Chopped Shallots
4 to 6 ounces of Tomasello Red Raspberry Wine
4 to 6 ounces of Tomasello Seyval Blanc
4 to 6 ounces of Heavy Creme
In a saute pan melt one ounce of butter (clarified is preferable). Flour the malleted veal medallions and saute on both sides until brown. Set aside in a covered dish.
Remove any excess grease from the pan. De-glaze the pan by adding equal portions (4-6 ounces each) of Tomasello Red Raspberry Wine, Tomasello Seyval Blanc and the finely chopped shallots. Reduce to approximately 1/3 of the original volume. Add the creme and again reduce to half over low flame. Salt and pepper to taste. Finish with 1 ounce of butter and return veal to pan.