1) In a large bowl, blend the flour, salt and pepper; stir in the the veal to coat evenly.
2) In a pan, saute the shallot in melted butter for 2 min; add the veal cook each side for 2-3 min; stir in the wine and simmer further to reduce to about 1 tbsp.
3) Lastly, add cream, tomato and almonds stir on a low heat .
4) Place the veal on to a nice dish and pour the sauce over.
5) Garnish with the tomato wedges and sprig of parsley and serve immediately with a salad.