Veal Scaloppine (Or Chicken) With Tomato Cream Sauce - cooking recipe

Ingredients

all-purpose flour, for dredging
white pepper
salt
12 ounces veal scallops
4 tablespoons butter
2/3 cup whipping cream
1/4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish
1/2 cup peeled seeded, diced tomato (I have used petite diced canned tomatoes in replacement of the fresh on occasion)
4 teaspoons minced fresh parsley
4 teaspoons minced chives

Preparation

Season flour with salt and pepper.
Dredge veal in flour; shake off excess.
Melt butter in heavy skillet over high heat.
Add veal and cook until tender, about 2 minutes per side.
Divide veal between plates; tent with foil to keep warm.
Wipe out skillet.
Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
Taste, add more horseradish if desired.
Add tomato, parsley and chives and stir to heat through.
Spoon cream sauce over veal.
Enjoy!