Mix the flour with the salt and pepper in a shallow pie plate. Heat half the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the veal in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and veal.

Add the shallots, tarragon and wine to the skillet. Increase the heat to high and bring to a boil, stirring to pick up any browned bits in the bottom of the pan. Boil until the liquid has reduced to 1 tablespoon. Pour in the cream, bring back to a boil, and boil until reduced by half. Pour in the stock, reduce the heat to medium-high, and simmer for 3 minutes. Season with salt and pepper, reduce the heat to medium, and return the veal to the skillet. Simmer, turning the veal often, until warmed through and the sauce is thickened, about 2 minutes. Spoon some of the sauce over each piece of veal and serve at once.