Ingredients:

1¼ lb Boneless Veal Loin 625g (trimmed and cut into 8oz slices)
3 tablespoons flour 45ml
2 tablespoons butter 30ml
1 medium leek, (about 6 oz) cleaned, trimmed and cut on a bias julienne style
½ cup white Zinfandel wine 125 ml
2/3 cup heavy cream 330ml
to taste: salt and pepper
red raspberries

Instructions

Pound Veal Slices to ½ inch thickness. (1.25cm)Dredge slices in flour.Cook veal, half at a time, in butter in 10inch (25cm) non stick skillet over medium heat until lightly browned and cooked through, about 6 minutes turn once.Transfer veal to platter keep warm.Add leeks to skillet and cook 30 seconds over medium heat.Add wine, cook over high heat to reduce by half, about 1 minutes.Add cream, salt and pepper.Simmer 5 minutes.Spoon sauce over veal slices.Garnish with raspberries.