In a large skillet over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Add garlic and cook, stirring, for 1 minute. Add the wine and chicken broth; increase heat to medium high and simmer for about 8 minutes to reduce by about two-thirds. Add cream and thyme; continue cooking until slightly thickened. Taste and add salt and pepper, to taste. Set aside.
Combine the 1/2 teaspoon salt, 1/8 teaspoon of pepper, and flour; dredge veal with the flour mixture, shaking off excess.
In a large skillet over medium-high heat, melt the 2 tablespoons of butter with the remaining 1 tablespoon of olive oil. Brown the veal for about 1 minute on each side. Add the cream mixture, along with Parmesan cheese and tomatoes. Heat through and serve with hot cooked pasta.
Calories per serving: 528
Fat per serving: 33.6