Veal Scaloppine with Tomato-Horseradish Cream

Stir together flour, salt and pepper in a shallow pie pan. Dredge veal in flour mixture to coat. Shake off excess. Melt butter in a large skillet over high heat. Add veal and cook until tender, about 2 minutes per side. Transfer veal to a plate and tent with foil. Wipe skillet clean. Add cream and horseradish to skillet and heat to a boil. Boil about 2 minutes until cream is reduced by half. Stir in tomato, parsley and chives and heat through. Divide veal between 2 plates, spoon sauce over and serve.