All purpose flour (for dredging)
6 oz veal scallops
2 tablespoons (1/4 stick) butter
5 tablespoon whipping cream
2 tablespoons (or more) freshly grated horseradish or 2 teaspoons prepared horseradish
1/4 cup peeled seeded diced tomato or sun-dried tomatoes
2 teaspoons minced fresh parsley
2 teaspoons minced fresh chives
Season flour with salt and white pepper. Dredge veal in flour; shake off excess. Melt butter in heavy large skillet over high heat. Add veal and cook until just tender; about 2 minutes per side. Divide veal between plates; tent with foil to keep warm. Wipe out skillet.
Add cream and 2 tablespoons horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes. Taste, adding more horseradish if desired. Add tomato, parsley and chives and stir to heat through. Spoon cream sauce over veal and serve.