1. Dredge the veal cutlets with the seasoned flour.
2. In a large skillet or frying pan, melt the butter.
3. When the butter stops foaming, arrange the cutlets and sear well on both sides.
4. Pour the cream over the cutlets and reduce the flame to low.
5. Simmer the veal till it is fork tender.
6. Serve the veal and sauce over noodles or rice.