Heat the oil in non-stick skillet over medium-high heat. Season the veal with salt; coat in flour, shaking off the excess. Cook the veal 2-3 minutes per side, until nicely browned and partially cooked through. Remove from skillet and reserve on a plate. Drain fat from the skillet and place back on the heat. Add all remaining ingredients and simmer, stirring occasionally, until mixture lightly thickens. Return the veal to the pan and cook 1-2 minutes on both sides. Place on plates, spoon over glaze and serve.