1 lb. veal medallions or cutlets, pounded thin
1/3 c. flour
1/4 tsp. salt
2 tbsp. olive oil
3/4 c. chicken broth
1/3 c. blueberries, rinsed & drained
1/2 tsp. paprika
1/8 tsp. white pepper
1 clove garlic, minced
3 oz. dry white wine

Rinse veal and pat dry. Combine flour, paprika, salt and pepper; dredge veal in mixture. Spray hot skillet with nonstick vegetable spray and add olive oil. Saute veal until golden on both sides and veal is done. Place on warm platter.

Add garlic, broth and wine to skillet. Bring to boil, scraping up browned bits. Reduce sauce to 1/2 cup then bring to simmer and add blueberries. Heat thoroughly. Pour sauce over veal.