Lightly pound the veal on both sides, place on a dish and season with the pepper. Heat the oil and butter in a large frying pan. Place the veal with some rosemary and cook until the meat is just done on both sides. Turn once. Remove from pan and keep warm. Add the stock pots to the juices remaining in the pan. Mix well over a low heat until they dissolve. Turn the heat to medium, add the sherry, stir and simmer for 1 minute. Remove from heat, cool slightly and stir in the cream. Add the prepared veal. Stir to coat the meat with the thick gravy. Heat up but do not leave to boil. Transfer to a hot serving dish and serve immediately. Suggested accompanying wine: DELICATA Victoria Heights Merlot D.O.K. Superior Gozo