1 lb. veal scallopini
3 Tbsps. flour
2 Tbsps. butter
1 medium leek, cleaned, trimmed and cut on a bias, julienne style
1/2 cup white zinfandel wine
2/3 cup heavy cream
1/8 tsp. salt
1/8 tsp. white pepper
Red raspberries, optional

Dredge veal slices in flour. Cook veal in butter in 10 inch non-stick skillet over medium heat until lightly browned and cooked through. 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 1-3 minutes. Add cream, salt and pepper. Simmer 5 minutes. Spoon sauce over veal slices. Garnish with raspberries if desired.