"It's good flour!"

Note to all, when drenching veal scallopinis in flour, don't be afraid to pan fry them well.  I made the mistake of removing the veal from the oil before it was browned on all sides because I didn't want to overcook it.  It was so thin!  I justified taking it out because I was making a red wine reduction and was going to put the veal back in the sauce to cook for a few minutes at the end.  While the sauce was amazing, the veal was well edible. OK, let me be honest, it tasted like flour and was a bit pasty too... Sean's so sweet, he wanted to make me feel better so he said, "It's good flour at least."  Hahaha.... Just the encouragement that I needed. 


Any hints to cooking veal are very welcome!