Season veal with salt and pepper to taste; coat with flour. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large frypan. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side until browned. Transfer meat to a plate.
Pour most of the fat off from the frypan; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the frypan.
Return meat to frypan; cover, reduce heat to low and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
Add remaining 1/4 cup stock to frypan and bring to a boil, scraping bottom and sides of frypan. When sauce has reduces to a thick, syrupy consistency remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.